Cranberry Sauce (smooth)

Yield: 12 Servings

1 x 12 oz. bag Fresh cranberries (or fresh frozen)
3 c Water
1 T Low-calorie raspberry gelatin
use Artificial sweetener equal to 1 cup of sugar, substitution chart
1 x Blue food coloring (optional)

In a saucepan, heat the cranberries and water to the simmering point. Simmer for 15 minutes, until the berries have burst and the liquid takes on a syrup-like consistency. Strain mixture through a sieve; discard berry skins.
Re-heat liquid and add gelatin, sweetener, and 1 or 2 drops blue food coloring, stirring until dissolved.

Pour into a 3-cup gelatin mold and chill overnight.

Makes 12 (1/4-cup) servings. 

Each serving is 1/4 fruit, approximately 11 calories.

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