1cupSugarRaw cane sugar or sugar made from sugar beets will work best
Combine the ingredients in a 2 quart sauce pan and stir.
Bring to a boil, and start a 9-minute timer.
Stir every minute or so to prevent sticking, reducing heat to keep the foam down while maintaining a boil. The shells of the berries will begin to "pop" after a minute or so. Late in the 9 minutes, the boil will become a hard simmer.
When the timer goes off, immediately remove from the heat and stir. Allow to cool before pouring into a glass bowl or dish.
Chill and serve.
If you prefer the smoother "jellied" sauce, after cooling purée the sauce with a stand blender or immersion blender.
Suggestions include replacing some or all of the water with bourbon, rum, champagne, better orange juice, or ading chopped pecans or walnuts, cloves, star anise, or orange zest.