Rinse and sort cranberries, discarding any soft berries or stems.
Add all ingredients to a sauce pan over medium-high heat. Bring to a boil, then reduce heat to low and partially cover. You'll hear (and see) the berries start to pop.
Stirring occasionally, simmer until the sauce has thickened and the cranberries have burst, about 10-15 minutes.
Remove from heat and give another good stir, mashing the remaining few whole berries.
Transfer to a bowl, and let cool. Remove cinnamon sticks, and refrigerate until serving.
Notes / Variations
This recipe can be made up to a week in advance, and stored in the fridge until ready to serve.