Cranberry Sauce

(Part of my Thanksgiving Dinner for 12 for under $50)

I just used the recipe from the bag, except I used Splenda instead of sugar (I assume you’ll use sugar), and I added a stick of cinnamon. So for a 12 ounce bag of cranberries, I put a cup each of water and Splenda in a saucepan, then added the cranberries and a stick of cinnamon. (You could use ground cinnamon if that’s what you have.) I brought it to a boil, then reduced it to a simmer and cooked it for about 5 minutes or so, or until the cranberries had mostly popped. I let it cool, then stuck it in the fridge, where it remains to this day, since I forgot to get it out for Thanksgiving dinner.