In a 10-inch skillet combine all the ingredients. Bring to a simmer over medium-high heat and then reduce to maintain a gentle simmer. Cook, stirring occasionally, until the liquid has thickened somewhat and looks slightly syrupy, about 30 minutes. Remove the cinnamon stick and let the cranberry sauce cool in the pan—it will thicken more as it cools. Serve at room temperature.
Make Ahead Tips
May be made up to 1 week ahead.
nutrition information (per serving):
0, Fat Calories
0, Saturated Fat
0, Monounsaturated Fat
26, Polyunsaturated Fat
Photo: Scott Phillips