Cranberry Sauce With Apricots and Splenda

• 1 tablespoon butter
• 1 tablespoon fresh ginger, grated
• 8 ounces cranberries (fresh or frozen)
• 4 ounces dried apricots, chopped
• 12 cup triple sec or 12 cup water
• 14 cup apricot preserves (no sugar added)
• 14-13 cup Splenda granular (the one that measures like sugar)

1. Melt butter in a saucepan over medium low heat; add grated ginger (you can grate it over the pan if you have a fairly good eye).
2. Add cranberries, apricots, triple sec or water, and preserves.
3. Cook until cranberries burst and mixture thickens slightly (it will thicken more as it cools, so you may need to add a little water).
4. Stir in Splenda to taste.

butter, fresh ginger, cranberries, triple, apricot preserves, splenda

Taken from www.food.com/recipe/cranberry-sauce-with-apricots-and-splenda-435487 (may not work)