1 bag (12-oz.) fresh cranberries
1 c. Splenda granular
1 c. water
3 tbsp. orange juice concentrate
1 medium apple, peeled, cored and diced
1/3 c. golden raisins

Place cranberries, Splenda, water and orange juice in medium saucepan. Bring to a boil. Boil 3-4 minutes or until cranberries start to thicken and water has reduced by half. Pour into bowl; cover and chill 2-3 hours or overnight. Add diced apple and one-half of the raisins to cranberries. Stir well. Chill until ready to serve. Just before serving, sprinkle remaining raisins over cranberries as garnish. Serve chilled with roast meats or poultry.

Makes 20 (1-oz.) servings.