Sugar Free Cranberry-lime sauce

Cranberries are on sale right now for the upcoming turkey day holiday,  and I just started canning this year so figured,  why not?   Cranberry sauce is something I really enjoy, but make my own sugar free.  

I started with a small sauce pan of filtered water and simmered cloves in.  

Then I juiced 2 limes,  and added the juiced quartered limes to the simmering cloves  for about 5 minutes,  and strained it, placing the liquid into a much larger sauce pan.    I added 4 bags of cranberries,  and some cinnamon.   Once the cranberries had all "popped" and it started to thicken,  I added the lime juice and some splenda a little at a time, to taste.   I know,  processed sugar substitute,  yuck.   I considered using STEVIA, but I didn't have enough grown and dried on hand this year for a big recipe like this, so I'm saving it for my herbal teas this winter.   Next year I'll try to grow and dry more!   If I had used the stevia I probably would have simmered it with the cloves at the start, and then strained it as well, using the sweetened water to start the cranberries.

Put the cranberry sauce into 1/2 pint jars and it made 10 jars!   Waterbathed like a jam or jelly for 15 mins.  Everything sealed and it looks so pretty.  Now I have plenty for next week, as well as the rest of the winter.  

(oh darn, I forgot there was a PEP badge bit for waterbathing...  I may have to make some MORE!)