Simple Cranberry Sauce

¾ cup water

1 cup sugar

¼ teaspoon salt

1 12 ounce bag cranberries, picked through

Bring water, sugar, and salt to a boil in a medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)

Rick