This is a variation of the recipe from the Ocean Spray cranberry bag. We usually buy two bags of cranberries before Thanksgiving and freeze one to save it for Christmas. For a variation sometimes Don adds the zest from an orange to the cranberries and cinnamon.
1 pound whole fresh cranberries (can be purchased fresh and frozen until needed)
2 C water
2 C sugar
1 or 2 sticks of cinnamon
Place the water and sugar in a large heavy-bottom sauce pan. Bring it to a boil. Add the cinnamon sticks and cranberries. Simmer for about 20 minutes until all the cranberry skins have “popped” and the berries feel soft.
For whole cranberry sauce, remove the cinnamon sticks, pour the cranberries into a bowl or mold and refrigerate until firm (4 to 5 hours). For jellied cranberries (without whole cranberries) remove the cinnamon sticks and press through a foley food mill to remove the seeds and skin. Then pour the mixture into a bowl or mold and chill until firm (4 to 5 hours). Keep refrigerated.
If you have chilled it in a mold, warm the mold to release the cranberry jelly. Place a serving plate on top of the mold and turn it over so the cranberry jelly is transferred to the plate. In our home we chill the cranberries in a beautiful dish and serve it by passing it around the table with an antique serving spoon.
It’s best if you make this the day before you want to serve it.