Cinnamon Cranberry Sauce

This sauce is always a huge hit at Thanksgiving. I cannot imagine my life without it. I was first introduced to it by my friend Beccy’s mom, Ginger. We moved to Ohio right before Thanksgiving and they invited us to their home, having never met us, for the holiday. This sauce was there and after Ginger told me the basic recipe I figured it out and have been making it ever since. For some reason Jeremiah and I both very strongly dislike the common combination of orange and cranberry so this is the perfect sauce for us. The ingredient amounts are rough here, I usually just throw in handfuls of sugar and a splash of water so it seems right but I think this is somewhat accurate. Adjust to taste.

Ingredients
1 bag cranberries
1/4 cup water
1 cup sugar
3 cinnamon sticks
Dash of salt

Preparation Instructions
1. Empty the bag of cranberries into a medium size saucepan.

2. Add the sugar, water, cinnamon and salt bring to a boil, reduce heat and simmer until cranberries pop stirring occasionally.

3. After most of the cranberries have popped remove from heat and allow to cool. It will thicken as it cools. Keep in refrigerator until needed. Reheat or serve cold.