Thanksgiving Feast - Dinner - Cranberry Sauce

Even though she used a can of jellied cranberry sauce, my Grandma Alice called this "cranberries".  9 times out of 10 we will use the canned cranberry sauce as well, but here is our favorite if we don't.

Cranberry Sauce

2 c 100% cranberry juice

1 6 oz bag of sweetened dried cranberries

1 cinnamon stick, broken in half

1 c sugar

2 gala apples, peeled, cored and diced

2 tsp corn starch

1. In saucepan over medium heat, add juice, cranberries, cinnamon and sugar.
2. Stir well and frequently.
3. Bring to a boil and let cook for 5 minutes.  
4. Add the apples and cook, stirring occasionally until the cranberries have softened and apples are tender.
5. Remove 8 oz of the liquid and put in a small bowl.
6. Whisk in cornstarch.
7. Slowly add this back into saucepan, stirring constantly.  
8. Cook for an additional 15 minutes.
9. Put in a bowl and refrigerate until thickened, about 30 minutes.
10. Remove cinnamon sticks before serving.

(from Aaron McCargo, Food Network)