In a large saucepan, combine the granulated sugar and water. Set the pan over medium heat and stir occasionally until the sugar has fully dissolved.

Add the cranberries to the saucepan with the dissolved sugar water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Simmer uncovered, stirring occasionally, until the cranberries burst and the sauce thickens, about 12-15 minutes. I like to gently press a few cranberries with the spoon for an extra jammy texture.

Taste the cranberry sauce and add a little more sugar if you prefer it sweeter. Remove the saucepan from heat and allow the sauce to cool to room temperature before serving. The sauce will thicken more as it cools.