In a large pot, combine cranberries, diced parsnips, maple syrup, and water. Bring to a boil and then simmer, uncovered, for 20 to 25 minutes or until all of the cranberries have "popped."
Use a large spoon to gently pop the rest of the cranberries and stir the sauce. It should be pretty thick by the time you take it off the stove, and it will thicken up a bit more as it cools. The parsnips should be fairly tender, but you can keep the sauce on the stove until they cook a little more if desired.
Store in an airtight container in the fridge for 5-7 days, or in the freezer for up to 3 months.
Serve with Thanksgiving turkey, or mix into oatmeal and yogurt and serve with pork or fish.