In a medium saucepan, combine all of the ingredients, and on a high heat, bring the mixture to a boil. Reduce the heat to medium-high, and simmer, uncovered for 10 to 15 minutes until some of the cranberries have burst open, and the mixture reduces and thickens. Smash the remaining cranberries with a wooden spoon or use a stick blender to reach your desired consistency.
Remove from the heat, and allow to cool.
Chill in the fridge for a few hours or overnight to allow the sauce to thicken and the flavors to infuse. This tastes even better the next day.