In a medium nonreactive saucepan (stainless is best, no aluminum or cast iron), bring 1 cup water and the sugar to a boil over high heat, stirring to dissolve the sugar. Stir in the cranberries and return to a boil. Reduce the heat to low and boil gently, stirring occasionally, until all the cranberries have popped and the sauce is thick, about 10 minutes. Transfer to a small bowl and cool completely. The sauce will thicken upon standing, Cover tightly with plastic wrap and refrigerate until ready to serve.

Served chilled or at room temperature. 

Little known facts about cranberries