Rinse cranberries, discarding any that are wilted or soft. Chop raisins in a food processor or by hand. In a large pot, combine cranberries, raisins and water and cook over medium heat until berries begin to pop, about 10 minutes. Crush the berries with the back of a large spoon and continue cooking until slightly thickened, about 2 minutes. Add orange juice and Sweet’N Low and stir until blended. To store: Spoon sauce into 4 hot, sterilized pint jars, leaving ¼-inch head space. Seal, following manufacturer’s directions. Process 10 minutes in boiling water bath. Cool before storing or serving.