In a small saucepan combine all the ingredients in a saucepan.

Stir over medium heat until the berries pop open, about 5-10 minutes. Skim the foam bubbles off with a small spoon.

Place in serving container(s). I usually divide the berries into two containers.

Optional: I make half of the recipe a puréed cranberry relish (for the grandkids) using an emersion blender.

The cranberry relish becomes firm as it cools. This can be kept in the refrigerator for 3 months.