Contributed by Tim Coda:
This is my father's recipe, published in the October, 1987 issue of Gourmet magazine.
1 lb. (12 oz. OK) Fresh Cranberries, washed and picked over
Cook above in sauce pan until fruit is soft, remove from heat and remove stick cinnamon.
2 cups sugar
Soften gelatin in water, add sugar and gelatin to above cranberry mixture. Chill overnight to serve.