Cinnamon Vanilla Cranberry Sauce

1. 1

   Bring the juice, Splenda, and cinnamon stick to a boil in a medium saucepan.

2. 2

   Add the cranberries and orange zest and return to a boil.

3. 3

   Reduce heat and boil gently for 10 minutes, stirring occasionally until all of the berries have popped.

4. 4

   Remove from the heat and stir in the vanilla.

5. 5

   Refrigerate until serving time.

* Per serving · 4 servings · Values may vary.

No additional tips available.