Step 1

In a medium saucepan, stir together the cranberries, sugar, salt and 1 cup (250 milliliters) water. Bring to a low boil over medium heat. Boil until the berries begin to pop and the mixture gets thick and jammy, 10 to 15 minutes. Using the back of a wooden spoon, mash some of the cranberries against the side of the pot leaving some berries whole.

Step 2

Remove the cranberry sauce from the heat and allow to cool to room temperature before transferring to a resealable container and storing in the fridge for up to 2 weeks or in the freezer for up to 3 months.