My cranberry sauce is the simplest of simple: equal amounts cranberries and water. Bring to a boil, boil till they're popping. Then add 1/2 the volume that the cranberries were, originally, of sugar, or the equivalent in sweetener. (2 cups cranberries, one cup sugar or equivalent.)

Turn heat down to low, simmer 15 minutes, turn off heat and let cool a half hour before refrigerating.