Gather all of the ingredients.

Using a colander, wash the cranberries after sorting through them and discarding the bad ones.

In a medium saucepan, boil the water and sugar together.

Continue to boil the water and sugar together until the sugar completely dissolves.

Add the cranberries to the sugar and water mixture and stir until the cranberries break down slightly and start to thicken.

Bring the cranberries and sugar mixture to a boil. Simmer.

Use a potato masher to break down most of the soft cranberries. There is no chopping involved or the need to use a food processor! 

The mixture will thicken more when it cools and is refrigerated. 

Fill your jars with the cranberry sauce after it cools down a bit. Refrigerate until needed. It will keep for up to ten days.