1 pint fresh cranberries
1/2 cup Splenda - (to 1)
= (your sweetness preference)
1 small box J-ello sugar free cranberry gelatin
1 dash allspice
1 dash cloves
2 drops red food color, (optional)
Liquid sweetener equal to 2 tspns sugar
= (sacharine, cyclamate, etc.)


Cook cranberries in water for ten minutes (or until they "pop"). Add Splenda and spices and cook an additional 15 minutes, keeping water level covering berries. Press through a colander, strainer or cheesecloth (or add entire mix to blender or food processor). Set aside.
Prepare cranberry Jello according to directions on package, skimping on the cold water just a bit. Add liquid sweetener and then mix well with cranberry mixture. Add food coloring if desired.
Pour into mold or loaf pan and refrigerate well till set. Slice and serve with roast turkey or chicken dishes.
This recipe yields 6 servings; 3.5 carb grams per serving.
Comments: For a slice of nostalgia, pour into empty cans (the kind canned vegetables come in... well cleaned, of course) and you'll have cranberry sauce that looks like it slid right out of the can!