Cranberry Sauce

In a large saucepan, combine all of the ingredients over medium heat. Stir to combine and continue stirring until the sugar has dissolved, about 2-3 minutes. Bring the mixture to a boil and then lower the heat to a simmer. Cook for 20-25 minutes, or until the cranberry sauce has thickened substantially. If you find the sauce to be too thin, just leave it on the heat until it has thickened. Remove from heat and remove the cinnamon sticks very carefully with a pair of tongs. Transfer to an airtight container. Refrigerate for at least 4 hours, or overnight. Serve cool and enjoy!