My father-in-law has always liked the canned, gelatin cranberry sauce. This year, many of us are watching our weight and working toward a more natural diet so I tried making whole-berry sauce. He loved it! He asked for more! My DH loved it! And, it's lower in calories, too! What's not to love? I adapted the recipe from the back of the cranberry bag:
1 bag fresh cranberries, washed, then ground in food processor
1 cup Splenda(tm) (or sugar if you're not watching carbs)
Water to cover in saucepan
Equipment: 2-quart saucepan, food processor with chopping blade, spoon, and final serving dish
Wash, pick out the bruised berries, then grind the cranberries until they are in about 1/4 to 1/8 inch pieces. Turn into the saucepan and add Splenda(tm), then water to just more than cover. Simmer on low, stirring often, until the cranberries are soft and the mixture glossy. They should thicken slightly. Turn into the final serving bowl, cover, and refrigerate until serving. I made this at least a day in advance.
Important note: DO NOT STIR once you've put the mixture into the serving bowl until you serve. This will thicken a bit in the refrigerator.
Stand back and enjoy the contented sighs!