Cranberry sauce

1 12-ounce bag fresh whole cranberries
2 tablespoons wather
2 cinnamon sticks
1 cup orange marmalade (you can use peach jam instead of orange marmalade).


1. In the medium saucepan pour water, add cranberries and cinnamon sticks. Heat to boiling, and reduce heat to low. Cover and simmer for 5-8 minutes until cranberries pop, still to prevent burning.
2. Remove from heat and stir in marmalade and cool.
3. If the sauce is too tart add a little bit of sugar. Cover and refrigerate.
4. This is served at room temperature.