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.
