Rinse the cranberries under cold running water to remove any debris.

In a medium saucepan, combine the rinsed cranberries, granulated sugar, and water.

Place the saucepan over medium heat and stir gently until the sugar dissolves, about 2 minutes.

Increase heat to bring the mixture to a gentle boil, which will cause the cranberries to start popping.

Let the cranberries cook and pop for about 5 minutes, stirring occasionally to prevent sticking.

Once most berries have burst, stir in the vanilla extract and a pinch of salt and cook for another 1 minute.

Remove the saucepan from heat and let the cranberries cool slightly; the syrup will thicken as it cools.

Transfer the popping cranberries to a serving dish and serve warm or at room temperature.