Combine the cranberries and water in a medium saucepan. Cook over medium heat until all the berries pop, about 5-7 minutes. Add the other ingredients and reduce the heat to low. Cook until desired thickness. It will thicken further as it cools.
Store in the fridge for up to 2 weeks or you can freeze it. I love having some on hand to put on top of my Baked Brie.