Fresh Cranberry Sauce

Cranberry sauce was not something we served on Thanksgiving until recently. I adapted another recipe to our liking and this is the end result. If you don't want to juice your oranges substitute 1 1/4 cups ready-made orange juice. Also, I used 1/2 cup Splenda For Baking (which is half Splenda and half sugar) and could not tell the difference from the batch I made using all sugar. If you like your sauce a little sweeter just add an additional 1/2 cup sugar or 1/4 cup Splenda For Baking.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1 (12 ounce) package fresh cranberries
• 1  cup sugar
• 1⁄2 cup water
• 2  oranges, juice of, with pulp
• 1  cup raisins
• 1  granny smith apple, peeled and diced
• 1  cup pineapple, diced (dried and sweetened)
• 1  teaspoon cinnamon

Directions

1. Rinse cranberries in colander and remove any soft ones.
2. Combine all ingredients in saucepan and bring to a boil.
3. Reduce heat, cover and simmer for approximately 20 minutes.
4. Remove cover and simmer about 5 minutes to thicken slightly.