I decided on regular sauce because I didn't have a grinder, but to spice it up I cut up a persimmon (they're in season!) and added it to the mixture. Started with a bit less than 1 c. sugar and 1 c. water. Added cranberries--after just a few minutes they started splitting or "popping open." Soon the mixture began to boil in earnest, and the cranberries started breaking down, at which point I helped them along by mashing them against the sides of the saucepan.
Careful not to over-cook the cranberries.
