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Combine all ingredients in a 3-quart saucier or saucepan.
Bring to a boil over medium-high heat, then reduce to a simmer.
Cook, stirring occasionally, until berries start to pop.
Press berries against side of pan with a wooden spoon and continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency, about 10 minutes total.
Remove from heat and allow to cool about 30 minutes.
Stir in water in 1-tablespoon increments to adjust to desired consistency.
Cranberry sauce can be served immediately or stored in the refrigerator for several months.