Step 1

Add all of the ingredients except the cornstarch to a saucepan. Bring to a simmer over medium heat and let it cook for 20 minutes, or until the cranberries are plump and soft. When ready, take off the heat and remove the cinnamon stick.

Step 2

If you have an immersion blender, blend half or ¾ of the dried cranberries (depending on how many chunky pieces you want, I usually blend 3/4.)

Step 3

If you don't have an immersion blender, transfer the desired amount to a high-speed blender alongside the remaining liquid in the saucepan. Blend on high for 1 minute, or until completely smooth.

Step 4

Transfer the blended cranberry sauce back to the saucepan and stir. If the sauce is too thin for your taste, cook it for 5 more minutes, or until thickened. However, I find it to be the perfect consistency for me at this point.

Step 5

Taste and adjust the flavor before serving, adding more orange juice for tanginess or sugar for sweetness. Serve right away!

Step 6

After removing the cinnamon stick, put it back on the stove on low heat. In a small bowl, mix the cornstarch with the cold water. Pour the mixture into the cranberries and mix. Cook for 1-2 minutes, or until the sauce thickens.

Step 7

Take off the heat. Taste and adjust the flavor before serving, adding more orange juice for tanginess or sugar for sweetness. Serve right away!