Basic Cranberry Sauce
3/4 cup water
1 cup sugar
1/4 teaspoon salt
12 oz. bag cranberries, picked over
Bring the water, sugar, and salt to a boil in a medium saucepan over high heat, stirring occasionally to dissolve the sugar. Stir in the cranberries; return to a boil. Reduce the heat to medium; simmer until saucy, slightly thickened and about 2/3 of the berries have popped open, about 5 minutes. Transfer to a nonreactive bowl, cool to room temperature and serve.
Source: The New Best Recipe Cookbook