Juice of one orange (add water to equal 1/3 cup liquid)
1/4 cup sugar
1 12 ounce bag of fresh cranberries
2 apples, peeled, cored, chopped
1/4 cup splenda
Directions: Place first four ingredients in a saucepan and bring to a boil. Reduce heat and continue to simmer until cranberries pop and the sauce thickens. Remove from heat and stir in splenda.
If you have leftover cranberry sauce, this freezes well. Just put into an ice cube tray to freeze, and you can take out just enough for an individual serving.
Approximately 35 calories per 1/4 cup.