Add ¾ cup water and turbinado sugar to a medium saucepan over medium-high heat. Bring to a boil, add cranberries, and return to a boil. Cook for 10 minutes, stirring occasionally. Remove from heat and cover until sauce reaches room temperature. Refrigerate until ready to serve. TIP: Remember to reserve 1 cup cranberries for the Pear Cranberry Crisp with Walnut Crumble!