In a medium saucepan combine sugar and water. Bring to boiling, stirring to dissolve sugar. Boil rapidly for 5 minutes. Add cranberries. Return to boiling; reduce heat. Boil gently, uncovered, over medium-high heat for 3 to 4 mintues or until skins pop, stirring occasionally.
Remove from heat. Serve warm or chilled with poultry or pork. Makes about 2 cups sauce (thirty-two 1-tablespoon servings).
Prepare sauce; cover and chill up to 1 week.
