Melt 1.5 Cups sugar with a pinch of salt in a skillet over medium heat without stirring for 4 minutes, then swirl until dark amber, 4 more minutes. Add a 14 oz. can of jellied cranberry sauce and 1/2 Cup of water, whisk until syrupy, 4 minutes. Add 2 t vanilla extract and 4 T butter, whisk 4 more minutes, then puree. Serve over ice cream.
This recipe is the most complicated (not) of the 4 I am publishing here. So, if this is too fussy for you, stay tuned.