1 cup (4 oz. by weight) Cape Blanco Cranberries ¼ tsp lemon juice ½ cup Splenda water (enough to cover berries)
Wash cranberries then put them into saucepan with lemon. Add enough water to cover the berries completely. Bring to boil then reduce heat to simmer until berries pop. Mash berries with potato masher. Add Splenda (1/2 cup or more to taste). Do not cook more than 3 minutes after adding Splenda as it may make sauce become bitter.
