We were reluctant to try this whole-berry cranberry sauce because we thought it would have "spears"...those sharpish shells of the cranberry skin. When we finally did try it we found it to be virtually "spear free."

1 pound fresh cranberries
1 cup water
1 cup sugar

Combine all ingredients in a medium saucepan.

Bring to a boil, cover, then turn to medium heat. Continue cooking until all the berries pop.

Remove from heat and let cool. Refrigerate until cold, or serve warm.