Rinse the cranberries: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.

Boil the water with sugar: Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.

Add the cranberries, cook until they burst: Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.

Stir in the mix-ins, if using: Once the cranberries have burst, you can leave the cranberry sauce as is, or dress it up with other ingredients like chopped pecans or a pinch of orange zest.

Cool: Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator.