Lo-Cal Cranberry Sauce - cooking recipe

Ingredients

1 envelope Knox gelatine
2 c. unsweetened, bottled red grape juice
1 lb. fresh cranberries
sugar substitute to equal 1/2 c. sugar

Preparation

Soften gelatine in 3 tablespoons grape juice.
Set aside. Cook washed cranberries and remaining grape juice, slowly, until tender.
Remove and stir in sugar substitute and gelatine.
Chill before serving.