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Attention all ye hypoglycemics, diabetics, and sugar sensitives! This Thanksgiving, I’m making a low-sugar cranberry sauce. I’m sad because I love the canned stuff. But alas, it’s all sugar, no fiber.

This recipe is very simple: It’s basically the directions off the side of the bag, replacing sugar with Splenda and adding some zest.

Low-Sugar Cranberry Sauce
12 oz fresh cranberries
3/4 cup Splenda
1/4 cup raw sugar
1 cup water
1/4 teaspoon salt
1 tsp. orange zest (optional)

Dump it all into a pot and stir frequently, cooking at medium heat until berries pop and you’ve got a good consistency. Refrigerate and serve!

Note: You could drop the sugar entirely and use all Splenda. I like to use a little real sugar when I cook with Splenda because it acts as a preservative. Also, I generally try to avoid fake sugar (better to just kick the sweet tooth) so when I do, I like to limit the amount.