Place the cranberries and water in a small pan over a medium heat. Bring to a gentle simmer and simmer on the hob for 5 minutes, or until the majority of the cranberries have burst.
Take off the heat and stir in the sugar until it has dissolved. Add the cinnamon stick and continue to serve.
Serve hot or cold.
DOWNLOAD OR PRINT RECIPE HERE.
You can make your cranberry sauce up to 10 days in advance. Simply store in a sterilised jar with a lid in the fridge. Bring it out of the fridge ahead of serving to get it back to room temperature or heat it through in a pan. One less thing to think about making on the day!”