Place all the ingredients in a heavy, medium saucepan and bring to a boil over medium-high heat. Simmer until the cranberries pop and soften, this takes about 10 minutes. Transfer to a serving bowl and cool to room temperature. Cover and refrigerate for at least 8 hours before serving to allow the flavors to meld. Cranberry sauce keeps for up to 3 days, tightly covered in the refrigerator.

Note: When doubling this recipe, do not double the cinnamon and liquid. Increase the cinnamon to 1 1/2 teaspoons and the juice to 1/2 cup.

Hope everyone surrounds themselves with those you love and be thankful for all of lives blessings this Thanksgiving day!