• Stir ingredients together in a small saucepan. Add additions if using.
• Bring to a boil, and on a high simmer, cook for 10 minutes or until almost all of the cranberries have burst.
• Let cool for 30 minutes, and then cover and refrigerate. The cranberries will thicken and gel with cooling.
• Cranberry sauce can be made 3 days in advance, keeping it refrigerated.  

Additions:

• Fresh fruit like pineapple, apples, and oranges. Try 1/2 cup first to see if you like it. Add in before or after cooking.
• Orange zest, zest of one orange or about 2 tsp. Add in before cooking.
• Orange juice, substitute half the water for orange juice.
• Orange liqueur like Grand Marnier, add a tablespoon at the beginning of cooking.
• Nuts, add in 1/2 cup pecans, walnuts, hazelnuts, etc. Add in toasted nuts after cooking.
• Dried fruits, chopped-up dates, figs, raisins, cranberries, cherries, and apricots will add texture and flavor. Add at the beginning of cooking.
• Spices, add in a dash of nutmeg, cardamom, and cinnamon to taste before cooking.