1/2 cup fresh (or canned in its own juice) pineapple
Wash cranberries. Boil 1 cup water in medium sized pot with 4-5 packets of Splenda in the boiling water. Add cranberries and cook until they pop their skins, about 5 minutes. This makes a sauce.
To improve, you can add 1/4 cup pineapple and use a cup of juice drained from the can of pineapple instead of the water for boiling. If you use the juice, stir in 3-6 packets of Splenda and boil 10-20 minutes. It gets thicker as it cooks.
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