Rinse the Cranberries: Place the cranberries in a colander under cold running water, thoroughly rinsing them to remove any debris. Discard any that are bruised, soft, or damaged for the freshest flavor.
Boil the Water with Sugar: In a medium-sized saucepan, combine the water and sugar. Set the heat to high and bring the mixture to a boil, stirring occasionally to ensure the sugar fully dissolves.
Add the Cranberries and Cook: Carefully add the cranberries to the boiling liquid. Return the mixture to a boil, then reduce the heat to a gentle simmer. Allow the cranberries to cook for about 10 minutes, stirring occasionally, until most of them have burst, releasing their tangy juices.
Incorporate Optional Mix-Ins: Once the cranberries have softened and burst, enhance the sauce with optional ingredients if desired. Stir in a half cup of chopped pecans for crunch, a touch of orange zest for a zesty twist, or a handful of raisins, currants, or blueberries for added sweetness. Holiday spices such as cinnamon, nutmeg, or allspice can be sprinkled in for warmth—start with a pinch and adjust to taste.
Cool and Chill: Remove the saucepan from the heat and allow the cranberry sauce to cool completely at room temperature. Transfer it to a serving bowl and refrigerate until fully chilled. Note that the sauce will thicken naturally as it cools, creating a perfect texture for serving.
