This is another recipe from the "What we're cooking now" section of Issue 108. This is the reader contribution-- thanks Andie!! The method here is very similar to the directions for making whole-berry sauce that one finds on a package of cranberries-- the key difference is the addition of cinnamon stick. This elevates it way above the realm of ordinary cranberry sauce-- this is quite delicious. I used brown sugar instead of white, which was good. Also, I served it over yogurt instead of ice cream-- I wonder how it will taste on a cold turkey-and-stuffing sandwich! Tomorrow it goes berry-to-berry with the cranberry-pear mostarda!