From: Mithriel* Recipe: Easy and fresh cranberry sauce
Get a minimum of 16 oz fresh cranberries. Measure approx 3 times as much water as you have cranberries (little more is better than not enough. Extra water can be cooked off during this process). Bring the water to a boil and add the cranberries. When the skins pop and split, use a potato masher and squish the berries up a bit while they are still in the water. Add 1/3 as much Splenda as the volume of cranberries. To the boiling mixture and reduce the heat to a simmer. Cook until the mixture thickens (about the consistency of yogurt). Refrigerate until cool (about 45 minutes). Mixture will thicken into a jelly.
Variations: add diced apple, or crushed nuts.