Created by Misa on November 7, 2011
Step 1: In a saucepan over medium heat, add the cranberry juice, dried cranberries, the cinnamon, and sugar. Bring the mixture to a boil and cook for 5 minutes. Add in the diced apple, and cook for an additional 5 minutes, or until the cranberries have softened and the apple has become tender.
Step 2: Pour off a cup of the liquid into a small bowl, and whisk in the cornstarch. Slowly mix the liquid-cornstarch slurry back into the pan, stirring constantly. Cook for another 5 minutes.
Step 3: Remove the sauce from the heat and pour into a serving bowl. Cover with plastic wrap and refrigerate for at least 30 minutes, or until thickened. Remove the cinnamon sticks before serving.