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Jellied Cranberry Sauce
4 c Fresh cranberries
1 1/4 c Water
1 Envelope unflavored gelatin
1/4 c Water
3/4 c Sugar OR artifical sweetener equal to 3/4 cup sugar
Mix envelope of unflavored gelatin in 1/4 cup water, and set aside until thick.
In a 3 quart casserole combine water and washed cranberries. Microcook on high for 7-8 minutes until berries pop and mixture boils. Stir four times during cooking. Remove from micro and stir in the gelatin mixture until completely mixed in and dissolved. Cover tightly and let carry over cook for 10 minutes, stirring after 6 minutes and adding sweetener. Chill in casserole or jelly mold.
Free food, calories and exchanges are negligible.