Combine all ingredients in medium saucepan over medium high heat. Stir to dissolve the sugar and bring to a boil. Boil, stirring periodically, until all the cranberries burst (about 5 minutes).
Remove from heat and allow to fully cool. Note: the sauce will thicken as it cools.
Notes
How to StoreStore in an airtight container in the refrigerator for up to 14 days.In the FreezerPlace in an airtight container and freeze for up to one year. Thaw in the refrigerator.NOTE: the texture of the cranberry sauce may be smoother after freezing.