Cranberry Sauce

Wash and sort fresh cranberries, discarding any that are soft or that have burst.

Place sorted cranberries into a 2-qt sauce pan and add sugar

Add water and port and stir to combine. Bring mixture to a boil over medium-high heat. Once boiling, reduce heat and simmer until cranberries burst. Once all (or most) of the berries have burst, remove from heat and let cool. The mixture will thicken. Serve at room temperature, or make ahead of time and serve chilled. Don't overcook the berries, as they can get a little bitter.