Place all of the ingredients in a medium sauce pot and bring up to heat over medium.
Once it comes to a simmer, cover, reduce to low and cook for 20 minutes or until the cranberries have broken down and a thick sauce has formed. Make sure to stir every 5-10 minutes, adding more water if it reduces too quickly.
Remove the cinnamon stick and cool before serving, it’ll thicken more as it cools. It’s even better the next day. If storing overnight for the next day leave the cinnamon stick in and just remove before serving.
Taste before serving, adding more honey if its too sour.
Recipe Courtesy of Megan Mitchell