Simple But Easy Cranberry Sauce (With No Pulp) for Thanksgiving

1 package cranberries

1 ½ cups of water

2 cups of sugar

Wash Cranberries and put in a large sauce pan, add 1 ½ cups of water.  Bring to a boil and boil until the cranberries are all popped open.  Then you mash it with a potato masher until they are all mashed while you are still cooking on medium heat. Once all mashed, remove from heat and use a strainer to seperate the juice from the pulp.  The juice will be thick. Push it all through the strainer so that all that is left is the skins (or the pulp is left--small amt). Put back in a sauce pan and add 2 cups of sugar to juice. Cook it without boiling until sugar is dissolved (medium-low heat) stirring continuously. When it almost looks like it is going to boil it is done (and there is a better chance of setting up).  Pour into containers and refrigerate.Can make it a week or more ahead of the holiday.