Put them in a colander, wash them thoroughly, and remove any soft or unripe berries.
Place water and sugar in a medium saucepan. Bring to a simmer and cook, stirring, until the sugar dissolves.
Add the cranberries and return to a boil, then reduce heat and simmer for about 10 minutes. You will hear the berries popping as they burst — that is exactly what you want.
Take off the heat and let cool. The sauce will continue to thicken as it cools. That’s it. No gelatin. No cornstarch. Just unadorned ingredients doing what ingredients do best.
