Cranberry Sauce

6 ounces (1/2 of a 12-ounce bag) cranberries
1 cup water
1 cup sugar


Place all the ingredients in a saucepan over medium-high heat and bring just to a boil. The skins of the cranberries should all burst within a minute. Remove from the heat, set aside to cool slightly, then cover and refrigerate until chilled through, at least 3 hours. Serve chilled.