Thanksgiving Cranberry Sauce


 

  • 4 cups fresh cranberries
  • 2 cups water
  • ½ cup sugar
  • ¾ cup splenda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 tbsp fresh ginger
  • orange rind, and squeezed orange juice of ½ orange

Wash cranberries and drain; set aside. Combine remaining ingredients in a large saucepan and bring to a boil. Add cranberries, cook for 7 to 10 minutes or until cranberry skins pop. Add chopped persimmon. Reduce heat, and simmer one hour, stirring occasionally. Remove from heat and let cool. Chill until ready to serve.

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