Place all ingredients in a large saucepan and set over medium heat. Bring to a simmer, then reduce the heat to medium low.
Simmer until almost all the cranberries have popped and released their juices. Remove and let cool.
Using a second sweetener such as Bocha Sweet, allulose or xylitol will ket your cranberry sauce from recrystallizing upon cooling. If you can only use an erythritol based sweetener (Swerve, Lakanto, etc), then use the powdered version and add it only AFTER you have cooked the cranberries and water and they have popped.