Cranberry sauce

Put the cranberries in a sauce pan and top with the water, sugar and salt.

Bring up to a hard simmer on the stove.

Cook over medium high heat about 10 to 15 minutes until the cranberries release their juices, cook down and reach a jammy consistency.

Move to a container to cool; the sauce thickens in the fridge, so loosen it with a splash of water before serving if needed.