Preparation: Combine all the ingredients in a medium saucepan, excluding the vinegar, and set the heat to medium-high. Stirring frequently, bring the mixture to a boil. Maintain a boil while continuing to stir as the cranberries pop and burst open. Once all the cranberries have fully opened, lower the heat and let the mixture simmer for approximately 30-40 minutes, stirring occasionally until the sauce achieves a thick consistency. During the last few minutes of cooking, gently drizzle in the vinegar. Remove the saucepan from the heat and allow it to cool. Once it has cooled, you can choose to blend it for an ultra-smooth sauce or glaze, or keep it as is for a thicker, more rustic texture.