Combine the water sugar, salt and lemon juice in a medium saucepan.  Stir until the sugar is dissolved.  Add the cranberries and heat over medium high until it boils.  Reduce the heat to medium and continue to cook until the cranberries split or pop.  At this point you can cool and store in an airtight container in the refrigerator.  If you like a smooth sauce press the mixture through a fine mesh sieve placed over a large bowl.  Squeeze the pulp and juice from the berries using the back of a spoon.