12 oz package of cranberries (picked through)
3/4 cup water
1/4 tsp salt
1 cup sugar
Bring water, sugar and salt to a boil over high heat, stirring occasionally to dissolve sugar. Stir in cranberries, return to a boil. Reduce heat to medium; simmer until saucy, slightly thickened. Cook for approximately 5 minutes. Most of the cranberries should have popped open by then. Transfer to a serving bowl and let cool to room temperature and serve. You can prepare this ahead of time and store covered in the refrigerator for up to a week.
OPTIONS: You can add 1 Tbsp grated orange zest to the sugar mixture before boiling. Off heat; stir in 2 Tbsp orange liqueur.