Diabetic-friendly Cranberries

Description
I've adjusted the cooking procedure a bit to account for using Splenda instead of real sugar. Splenda will not boil down to a syrup and too much water would evaporate making this the traditional way, which required the sugar and water to be boiled for 5 minutes before adding the cranberries.

Also, my mother-in-law used 2 cups of sugar in her berries and the Ocean Spray package calls for only 1 cup. If you only have granulated Splenda, you'll probably want to use only 1 cup to save on a lot of carbs. I used a 2-cup equivalent of liquid Splenda and the berries are still nicely tart. I was tempted to simmer a little orange peel along with the cranberries, but I was making them to take to the in-laws for Thanksgiving and decided it was best to stick to tradition this time.
 * Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * Can be frozen
 * Makes about 1½ cups or six ¼-cup servings

Ingredients

 * 1 cup water
 * 1 cup granulated Splenda or equivalent Liquid Splenda
 * 12 ounce bag cranberries, fresh or frozen (no need to thaw, if frozen)

Directions

 * 1) Wash cranberries in a colander, picking out any bad berries.
 * 2) In a large pot, bring the water and splenda to a boil.
 * 3) Add berries to water mixture; bring to boil and simmer, without stirring, 10 minutes.
 * 4) Cool in pot, then refrigerate or freeze.

Nutritional information
Per Serving:
 * With granular Splenda: 44 Calories | trace Fat | trace Protein | 11g Carbohydrate | 2g Dietary Fiber | 9g Net Carbs
 * With liquid Splenda: 28 Calories | trace Fat | trace Protein | 7g Carbohydrate | 2g Dietary Fiber | 5g Net Carbs