This tangy-sweet homemade cranberry sauce is delicious served with turkey, chicken, quail, duck, or ham.
Cooking Light NOVEMBER 2007
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Discard cinnamon stick; cool completely.
Make up to two days ahead and refrigerate.
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