Cranberry Sauce

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

2 cups raw cranberries
1 c. water
1 envelope gelatin
¼ c. cold water
1/1/2 tbspn liquid sugar sub. (or to taste)

Directions: Put cranberries through blender and cook with water. Soften gelatin in ¼ c. cold water. Add cooked cranberries, stirring to dissolve gelatin. Add liquid sugar subT. Pour into a 1 lb. Can or 2 cup mold. Chill until red. Slice to serve 4 serving.