I think the most likely option is a low-sugar pie rather than no-sugar. I notice even the Splenda recipes rely on corn syrup, so clearly there are limits (i.e. the gooey factor). How do you feel about agave nectar? There's a recipe on the food network that uses agave. I noticed one reviewer, who is also diabetic, further modified the recipe with the Splenda-brown sugar blend and then browned the butter to up the flavor. You might look at something like that as a possible direction to go. If you did it as tarts or pecan tassies, that would further reduce through management of serving sizes. Carol Here is a link that might be useful: Agave Nectar Pecan Pie

This is in my files, C&P from a 2004 thread: "Candied Cranberries (from Katie C) Use 4 parts sugar to 1 part water. Four c. sugar and one c. water will do two 12 oz. bags of berries. Boil the syrup to dissolve sugar, cool it a little and stir in the cranberries. Heat them VERY slowly to almost-boiling, stirring gently and often. Cool and repeat this process three or four times or until the berries are shiny and candied. If you heat them too fast, especially the first couple of times, you'll get really sweet cranberry sauce - you don't want the berries to pop. They come out fairly sticky...I usually give them a rinse and then toss them in the dehydrator for a bit. And I strain any seeds out of the leftover syrup and bottle it for gifts. The berries are great in breads and muffins, and I always save out the fattest ones to put in thumbprint cookies. Mmmm. They are really, really good. Annie I enjoy doing sour cherries the same way....and bottle the syrup leftover for pancakes or to add to fizzy water! I dry in a small convection oven set to low temp....faster than either the dehydrator or conventional oven. Enjoy! Toni How long do you put them in the dehydrator, Katie? I assume just long enough to dry them off a little? Yup, I just throw them in for a few hours so they're a little easier to handle." And I'll toss this in for good measure. It was on a CD of her recipes Annie sent me a long while ago, but I think originally it was from KatieC. Drenched Cranberry Cake 2 cups all-purpose flour 1 cup sugar 2-1/2 teaspoons baking powder 3 tablespoons melted butter 1/2 teaspoon vanilla 1/4 teaspoon salt 2/3 cup milk 1 egg 2 cups fresh or frozen cranberries (or blueberries) Sauce: 1/2 cup (1 stick) unsalted butter 1 cup sugar 3/4 cup heavy cream 1/2 vanilla bean, split lengthwise Preheat the oven to 350°. Butter a 9-inch round pan. Sift the flour, sugar, and baking powder into a large bowl. Add the melted butter, milk, and egg. Beat for 2 minutes, or until smooth. Stir in the cranberries. Pour into the prepared pan, smooth the top, and bake for 50-60 minutes, or until an inserted toothpick comes out clean. Transfer to a wire rack. For the sauce: Melt the butter in a small, heavy saucepan over low heat. Add the sugar, cream, and vanilla bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes. Remove the vanilla bean. Serve the cake with each individual slice generously drenched with the warm sauce. Happy Thanksgiving to all. I have pie to get back to! Carol

I agree, you don't need to use parchment.... But my concern is what kind of "decorative dish" will you be using? You need to be concerned about the size...area...of the pan you're using and make sure it's pretty close to 204 square inches, too small and the filling will be too thick and may not get done before the edges get too brown. Sounds good...you could bake the recipe in 4 8 inch round pie pans and it would ba about the same area as a 12 by 17 pan.

This is very, very good. cyalexa posted it here several years ago. CRANBERRY COMPOTE WITH RUBY PORT & DRIED FIGS I made this last night. It is the best cranberry sauce I've ever tasted. I decreased the white sugar to 1/2 cup and cooked the berries about 15 minutes instead of 6. I also added a 1/4 tsp cinnamon. http://www.epicurious.com/recipes/food/views/Cranberry-Sauce-with-Port-and-Dried-Figs-105836 cyalexa@gardenweb 1 2/3 cups ruby Port 1/4 cup balsamic vinegar 1/4 cup dark brown sugar, packed 8 dried black Mission figs, stemmed and chopped into ¼-inch pieces 1 6-inch-long sprig fresh rosemary 1/4 t. ground black pepper 12 ounces fresh cranberries 3/4 cup granulated sugar Combine first six ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Mix in cranberries and granulated sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Discard rosemary. Transfer sauce to bowl; chill until cold. Makes 10-12 side servings. Note: Can be prepared 1 week ahead. Cover and keep refrigerated. LOL, yes, the port helps! I actually use a little less port than the recipe calls for - I didn't have enough the first time I made it and it came out perfectly, so I figured why mess with success. I probably use a cup and a quarter of the port while keeping the rest of the recipe the same (actually, that would be 2.5 cups since I ALWAYS make a double batch).