Makes 2 cups (enough for 10-12 servings, or lots of turkey sandwiches).
2 12-oz bags fresh cranberries
3/4 cup powdered Splenda
1 cup apple cider or pure apple juice
1 tsp cinnamon
1/2 tsp kosher salt
Zest of 1 orange
Place all ingredients in a 3- or 4-quart slow cooker, and stir together. Cook on LOW for 5 hours.
Note: if you'd like the cranberry sauce more jellied, sprinkle in one package of plain gelatin, or half a package of sugar-free raspberry jell-o, during the last 5 minutes of cooking.