In a medium saucepan, combine 1 cup of water with 1 cup of granulated sugar.

Bring the mixture to a gentle boil over medium heat, stirring until the sugar is completely dissolved.

Add 1 cup of fresh cranberries to the saucepan and return to a boil.

Reduce the heat to a simmer and let the cranberries cook for about 10 minutes, or until they have burst and the mixture has slightly thickened.

Remove the saucepan from the heat and allow the syrup to cool for a few minutes.

Strain the syrup through a fine mesh sieve into a bowl or jar, pressing the cranberries to extract all the juices.

Discard the cranberry solids and let the syrup cool completely.

Transfer the cooled syrup to a clean bottle or jar and store in the refrigerator for up to two weeks.