Rinse the cranberries and place them in a medium saucepan. Add the water and sugar.

Heat on medium high heat, stirring often. Heat to boiling, then reduce the heat just enough to continue boiling.

(Note: for the “firmer texture” option, dissolve an envelope of unflavored gelatin in ¼ cup of water and set aside. Add to the saucepan after the mixture has been boiling for 5 minutes, then continue stirring and boiling for 5 more minutes.)

Boil and stir for 10 minutes. You should notice the mixture starting to thicken at about the 7-minute mark. Continue boiling and stirring. When the 10 minutes is done, turn off the heat.

Allow the sauce to cool for a few minutes while you organize for straining. Set up either a cone shaped strainer or a sieve and spatula. For a smoother sauce, use a stand up or immersion blender to blend the sauce. Strain the sauce in order to remove any remaining skins and you will end up with a smooth and delicious sauce.

Place the sauce in a bowl, cover and refrigerate. The sauce will become firmer as it cools.