Rinse cranberries and discard any that are soft or bruised.

In a medium saucepan, combine water and sugar. Stir over medium heat until the sugar is completely dissolved.

Add the cranberries to the saucepan and bring the mixture to a boil. Lower the heat and simmer for about 10 minutes, or until the cranberries burst.

Remove the saucepan from heat and let the mixture cool slightly.

Pour the mixture through a fine mesh strainer into a bowl, pressing on the cranberries to extract as much liquid as possible. Discard the solids.

Pour the strained liquid into a mold or container of your choice. A loaf pan works well for a traditional shape.

Refrigerate the cranberry sauce until it's completely set, about 4 hours or preferably overnight.

Once set, carefully unmold the cranberry sauce onto a serving dish, or slice and serve directly from the container.