Cranberry Sauce

12 ounces fresh or frozen cranberries (about 2 cups) 
 1 cup water 
 1 cup brown sugar 

Rinse the berries and remove stems. Place them in a pan and add water; cover and boil 
them lightly until all the berries have popped open.  Add sugar and boil until the 
sauce has thickened, on low heat, stirring occasionally. Boil uncovered for a few more 
minutes if the sauce needs to reduce.