Heat the cranberries, water, and sugar in a medium pot over medium high heat.
Bring to a boil then reduce heat to medium low and simmer for 15 minutes until the cranberries are soft and falling apart.
Remove from heat. Strain the cranberry simple syrup through a fine mesh strainer into a bowl. Let the cranberries sit in the strainer for a few minutes to remove as much of the syrup as possible.
Keep the syrup refrigerated up to two weeks.
The leftover cranberries will be sweet and thick, almost like a jam. Use them as a jam or condiment, such as on top of ice cream, just know they will be sweet!This makes between 1 to 1 1/4 cups of simple syrup per batch.