¾ cup water
¼ tea. salt
1 c. sugar
1 12 oz. package cranberries, picked through

Bring water, sugar and salt to a boil in medium non-reactive saucepan over high heat and heat until sugar is dissolved.  Stir in cranberries; return to a boil.  Reduce heat and simmer until saucy, slightly thickened and most of the berries have popped open, about 5 minutes.  Transfer to non-reactive bowl, cool to room temperature and serve.  (Can be covered and refrigerated up to 7 days.  Let stand at room temperature 30 minutes before serving.)