200g (approximately), cranberries, fresh or frozen
5 tbsp (approximately),Splenda
1 tsp ground ginger
Finely grated orange peel to taste
Place the cranberries in a small saucepan over a medium heat and simmer until soft and bursting. Stir in splenda, ginger and orange peel.
Store in a airtight container in the fridge for up to three days or can be frozen.
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