Keep the leftovers in a sealed container in the fridge for up to 2 weeks or in the freezer for up to 2 months. I suggest you freeze it in individual portions. To defrost, transfer it into the fridge until thaw.
I prefer to use fresh cranberries, but the frozen ones are also a good option.
You could only use water (1 cup or 250 ml) or only juice (1 cup or 250 ml), but I prefer to use half and half.
Feel free to add other ingredients like pecans, nutmeg, raisins, finely chopped rosemary, etc.
The sauce will thicken upon cooling.
Nutritional info has been calculated without the cinnamon stick.