Step 1

In a medium saucepan, add cranberries, water, and sugar. Stir well.

Step 2

Bring to a boil over high heat. Turn the heat down to low and simmer for 10 minutes until most of the cranberries have burst.

Step 3

Once the cranberries have burst, add a pinch of cinnamon, if using. Stir constantly and mash with the back of a spoon until the sauce has thickened to a desired consistency.

Step 4

Place a fine mesh sieve over a medium bowl. Slowly pour the cranberry sauce through the sieve and use the spoon to strain out the seeds and skin.

Step 5

Add the strained sauce into lightly greased 1-cup mini bundt pan (or a glass jar). Refrigerate uncovered for at least 2 hours until fully cooled and set.

Step 6

Carefully flip over the pan to slide the jellied cranberry sauce out. If using a glass jar, you can unmold the jellied cranberry sauce by sliding a knife around the inside of the jar. You can also dip the jar in a bowl of hot water for a 20 seconds. Serve as is (or if using jar, slice and serve).