2 cups sugar
1/4 cup water
1 cinnamon stick (3 in. long)
2 bags (12 oz each) fresh cranberries
In a medium sized non-aluminum saucepan, combine the apple cider, sugar, water, and cinnamon stick. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Add the cranberries, bring to a simmer and cook stirring occasionally until most of the cranberries have burst, about 10 min.
Let cool to room temperature. Transfer to a bowl, cover, and refrigerate for at least 24 hours to develop the flavors. Remove the cinnamon stick and let the sauce come to room temperature before serving.
Rachel got this recipe from her co-worker.