3/4 cup water
One 12-ounce bag fresh cranberries
The cranberry sauce can be made 2 days ahead, covered and refrigerated.
In a medium heavy saucepan, combine the water, sugar, and cinnamon stick and bring to a simmer over medium heat, stirring until the sugar dissolves.
Stir in the cranberries and simmer until the berries burst open and the cranberry sauce thickens slightly, stirring often, about 15 minutes.
Transfer the sauce to a bowl to cool.