In a large saucepan over medium heat, combine the granulated sugar and water. Stir gently until the sugar is fully dissolved into the water.

Add the cranberries to the saucepan with the dissolved sugar. Bring the mixture to a gentle boil, 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 let it simmer a bit longer for a thicker sauce.

Taste the cranberry sauce and adjust sweetness if desired by adding more sugar. Remove the saucepan from heat and allow the sauce to cool to room temperature before serving.