1/2 c. orange juice, unsweetened
3 tbsp. liquid sweetener
1 c. fresh cranberries, finely chopped
1/2 c. raisins
1/2 c. chopped dates
1 c. chopped pecans
1 c. unsweetened pineapple, chunks, drained & chopped
1/2 c. grated fresh coconut
1 tbsp. grated orange rind
3 tbsp. low calorie butter, melted
1 1/2 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. allspice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves

Pour orange juice and liquid sweetener over cranberries and let stand 1 hour. Add raisins, dates, pecans, pineapple, coconut and orange rind to cranberry mixture. Add melted butter. Sift and measure flour. Add soda, salt and spices; sift again. Add dry ingredients to fruit mixture and stir until thoroughly mixed.

Pour into 16 lightly greased nonstick muffin tins. Bake at 325 degrees for 30 minutes, until lightly browned. Yield 16 cupcakes.