Place cranberries and fruit including the peels through the food processor.

Ad the Splenda, and allow to set for a minimum of 3 hours in the refrigerator (Note: the longer the relish is allowed to set in the refrigerator, the more flavorful it becomes). You will want to stir after 3 hours and stir every day - will be good for up to 7 days if stored in a cool, dry environment.

In making cranberry salad, merely make up a pint of strawberry gelatin (jello works) and when cool, add 2 cups of the relish and one cup of finely cut celery &/or walnuts. Top with Fresh - homemade whipped cream, serve on lettuce leafs for a nice presentation.