Jellied Cranberry Sauce

Rinse cranberries and remove any soft or spoiled berries.

Place berries in a non-stick 2 qt saucepan.

Cut orange into slices and remove center core. Then chop into half inch pieces including peel.

Add water, sugar, cinnamon stick, and orange pieces to saucepan with cranberries

Bring entire mixture to a boil, then cover and reduce to a simmer for 10 minutes. The berries will begin to pop, and the sauce will thicken.

Remove from stove and allow to cool for one hour.

Transfer Cranberry sauce to a covered container and refrigerate. It is best to make Cranberry sauce 2-6 days before serving to allow the flavors to meld. Remove the cinnamon stick before serving.