Put all ingredients into a sauce an and mix well.

Cook over medium heat and bring to a boil.

Boil for about 10 minutes until the cranberries pop.  There may be a few light colored ones that don’t pop, but don’t worry.  They soften as the sauce cools.  I like to serve my sauce at room temp or slightly warm.  The sauce can also be made up to 2 days before and kept in the fridge.