Combine the water and granulated sugar in a medium saucepan. Place over medium heat and stir occasionally until the sugar has fully dissolved into the water. This forms a simple syrup base for the cranberry sauce.

Add the whole cranberries to the syrup in the saucepan. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for 10-12 minutes, stirring occasionally. As the cranberries begin to pop around the 8-minute mark, use your spoon to gently press them against the side of the pan to help them burst, which will thicken the sauce. I like to leave a few whole cranberries for a nice texture in the finished sauce.

Remove the saucepan from the heat. You can serve the cranberry sauce warm or let it cool to room temperature. As the sauce cools, it will thicken further, making it perfect for spreading or dolloping onto your favorite dishes.