Combine cranberries, Splenda and 1 cup cranberry juice in a blender. Process until the cranberries are almost pulverized.

In a large saucepan, combine blended mixture with remaining 1½ cups cranberry juice and lemon juice. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer, partially covered and stirring frequently, until cranberry bits are tender, about 8 minutes.

Remove from heat and stir in gelatin mixture until gelatin dissolves. Cool slightly and refrigerate until firm -- at least 8 hours.

Keeps under refrigeration for 2-3 days.

NOTE: Strain half the batch to make a seedless option for those who want smoother sauce