Place all ingredients into a large stock pot. Bring to a rapid boil, and let boil for 10 minutes, mashing with a potato masher. Simmer for another 10 minutes.
I like smooth cranberry sauce, and am not a fan of the texture of cranberry skins or seeds, so this makes the perfect consistency of thick and smooth. Pour mixture through a strainer, pressing and mashing all the thick cranberry pulp through the strainer.
Once the mixture has been strained, and only the skins remain in the strainer, return the liquid to the stove and boil another 10-15minutes until thick and reduced.
Cool in the fridge in a glass jar, and this delicious smooth thick sauce is ready for your turkey day!