Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for 10 minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in remaining ingredients. Place a piece of plastic wrap directly on salsa. Cool at room temperature and refrigerate. Best if served at room temperature. Makes about 2 1/2 cups.