Pick through cranberries, discarding any that are damaged or bruised. Place in a colander and rinse thoroughly.
In a medium saucepan, add water and remaining ingredients and bring to a boil.
Reduce heat to a simmer and cook, stirring often, until all cranberries burst, about 10-15 minutes, or until your desired consistency and thickness. Keeping in mind that it thickens as it cools.
When cool transfer to a container and keep in the refrigerator until ready to use. Can be made up to 2 weeks in advance.