1 (12 oz.) pkg. cranberries (picked through)
3/4 c. water
1/4 tsp. salt
1 c. sugar
Bring water, sugar and salt to a boil over high heat. Stir occasionally to dissolve sugar. Stir in cranberries; return to a boil. Reduce heat to medium. Simmer until sauce is slightly thickened. Cook for approximately 5 minutes. Most of the cranberries should have popped open by then. Transfer to a serving bowl; let cool to room temperature and serve.
Note: You can prepare this ahead of time and store, covered, in the refrigerator for up to a week.
Optional: Add 1 T. grated orange zest to the sugar mixture before boiling. Off heat, stir in Tablespoons orange liqueur.