1 bag (12 oz/340 g) fresh or frozen cranberries
1 cup (250 ml) of water
1 cup (250 mL) sugar
Rinse cranberries in cold water, and remove any stalks or berries with blemishes.
In a 2-quart (2 L) saucepan, bring water and sugar to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring occasionally.
Stir in the cranberries. Bring to a boil over medium heat, stirring occasionally. Boil for about 5 more minutes, stirring occasionally, until the cranberries begin to open. Pour the sauce into a bowl or container. Refrigerate for about 3 hours or until cold.