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.