12 oz fresh cranberries (about 3 cups)
3/4 cup cane sugar
pinch sea salt
1 cup water
In a medium saucepan, combine cranberries, sugar, salt and water and stir until sugar dissolves. Bring to a boil. Reduce to a simmer and cook until cranberries are bursting and soft, about 10 minutes. Let cool and refrigerate. It will thicken as it cools. Will keep for 2 months.