In a large stock pot, combine all of the ingredients.
Bring mixture to a boil and continue cooking for 10 minutes stirring occasionally.
Remove and discard the cinnamon stick.
Carefully ladle the cranberry sauce into 7 sterilized 1/2 pint (8 oz.) jars leaving 1/2 inch head space on top.
Wipe the rims and sides of jars before topping with a hot lid.
Screw the lids on firmly and place jars into the water bath.
Process for 10 minutes in boiling water.
Remove jars and place on a towel-lined jelly roll pan or countertop to cool.
Over the next few hours, listen for a “ping” as the lids go concave signaling a secure seal. If a lid does not go concave and seal, refrigerate the jar and use it first.
Store securely sealed jars in a cool, dark place for up to a year.