1/2 cup 100 percent Cranberry juice (NOT Cocktail, use the Light or No Sugar Added)
1 cup Splenda
1 pound fresh Cranberries
1 (0.3 ounce)box sugar free Orange Jello gelatin(you could use strawberry or raspberry, not aware of a cranberry flavored one. The orange is a nice complement to the Cranberry)
Wash the cranberries, remove any stems, and discard any soft or wrinkled berries.
Combine the cranberry juice and Splenda in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.
Do not cook for more than 15 minutes as the pectin in the berries will start to break down and the sauce will not set as well. Remove from the heat, whisk in the box of Jello, and allow to cool for 5 minutes.
Note: If you are early out, or don’t want any actual berries in your sauce, strain the mixture through a sieve before whisking in the Jello.
Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve
Recipe courtesy of: BARIATRICFOODIE.BLOGSPOT.COM/2010/11/SUGAR-FREE-JELLIED-CRANBERRY-SAUCE.HTML