1 bag fresh cranberries
1 C. splenda
1/2 C. orange juice
Wash cranberries in a colander with cool water. Drain the cranberries and place in a medium sized sauce pan. Place pan over medium high heat.
Add splenda and orange juice to the pan. Stir well to incorporate the splenda as it melts with the heat. Once the splenda is completely dissolved, cover the pot and let cook. Keep the lid on the pot for 20 minutes. Uncover and stir. Turn the heat to low for another 10 minutes. The cranberries will burst open releasing pectin. Pectin is a natural gelatin contained in the berries. This will allow the mixture to thicken. Allow to cool to room temperature before serving.
If you have leftovers, the cranberry sauce is really good mixed into hot cereal or plain, nonfat yogurt.