2 cups cranberries
2 cups sugar
2 cups water

In a medium saucepan, bring to a boil; reduce heat to a simmer and cook for 5 to 7 minutes or until berries have popped their skins, stirring occasionally. Allow to cool and refrigerate until ready to serve.

Variations (Jellied):

For cranberry raspberry jellied sauce, process cooked mixture in a blender with a small package of raspberry Jello.

For cranberry grape, same as above, but use grape Jello.

For cranberry orange, use orange Jello or 1 frozen can of orange concentrate.