In a medium saucepan over high heat, bring water, sugar, and salt to a boil.
Stir in cranberries and return to a boil.
Reduce the heat to medium and simmer until slightly thickened and saucy and about ⅔ of the cranberries have popped open. This should take about 5-6 minutes.
Transfer to a serving bowl, cool to room temperature, and serve.
Cool the cranberry sauce to room temperature before serving.