Step 1

Combine all of the ingredients in a medium saucepan. Bring to a simmer over medium heat.

Step 2

Gently simmer for about 15-20 minutes, stirring occasionally at first, then stirring constantly once the berries start to burst.

Step 3

When the berries have burst, and you have a thickened sauce (see photos), remove from heat. Let the sauce cool until it can be handled.

Step 4

Place a fine mesh sieve over a large bowl. Pour the sauce into the sieve, and press the sauce against the sieve with a wooden spoon or spatula until all of the berry skins are separated from the sauce. Remember to scrape the bottom of the sieve to get the last bit of sauce into the bowl. Discard the skins or reserve for another use.

Step 5

Pour the cranberry sauce into your desired serving container and refrigerate for at least 1 hour.

Step 6

Keep refrigerated until ready to serve. Serve chilled or at room temperature.