In a medium pot, add water and sugar and bring to a boil over medium heat. Stir until sugar is dissolved.

Once boiling, carefully add the cranberries and stir. Bring to a boil and reduce the heat to low.

Allow to boil for 10 minutes, stirring occasionally. The cranberries will pop as they cook.

Turn off the heat. Cranberry sauce will set as it cools. Store in the refrigerator for up to 3 days.