Add all ingredients to a medium sauce pan and stir. Bring to a boil over medium high heat, then reduce to medium low.
Simmer for 10 minutes, stiring occasionally, until all of the cranberries have popped. Remove cinnamon stick. Let the cranberry sauce cool, then serve. Store in the fridge for up to 5 days. Enjoy!
Notes
For a chunkier cranberry sauce, reserve 1/4 cup cranberries and add them in when there are 1-2 minutes of cooking time left.