From-scratch Cranberry Sauce

You can make this cranberry sauce up to two days ahead, cover and store in the refrigerator. Let sauce come to room temperature before serving.

Combine ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring as needed to dissolve sugar. Reduce heat to a simmer and cook until sauce has thickened and reduced, about 10 minutes. Taste and adjust seasoning with salt and pepper. Cool sauce to room temperature before serving.