Cranberry Sauce

2 1/2 cups fresh cranberries
1 1/2 cup water
1 pkg. SF lemon or orange Jello
8 pkts. AS
2 T cranberry or orange liqueur (I used Grand Marnier)
1 T Raspberry SF syrup
Pinch salt

Cook cranberries in water over low heat until they pop open.
Drain and press through sieve,
and add boiling water until there are 1 1/2 cups liquid.
Dissolve Jello, AS, liqueur & syrup in hot liquid.
Chill until firm.
8 servings
Carbs per serving: 8.4