1 ˝ cups (6 oz. by weight) Cape Blanco Cranberries 1 cup Splenda water (enough to cover berries)
Wash cranberries then put them into saucepan with enough water to cover berries. Bring to simmer (do not boil) and maintain heat until berries pop. Add Splenda then continue cooking for no more than 5 minutes. (They said that they like this recipe much better than those using sugar.)
