1 package (12 ounces) fresh cranberries

1/2 cup balsamic vinegar

1/2 cup splenda

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon cayenne pepper

1 teaspoon cumin

In medium saucepan, over high heat, combine cranberries, vinegar
and splenda; bring to a boil.

Reduce heat to medium-low and add nutmeg,
cinnamon, cayenne, and cumin.

Simmer 20 to 25 minutes or until
mixture is very thick, stirring frequently.

Chill.