Classic from the Vault: Spicy Cranberries

• 1/2 c. sugar
• 2 inches stick cinnamon
• 1 c. fresh cranberries

Combine 1/4 c. water and sugar in small saucepan.  Add cinnamon.  Bring to boil, stirring till sugar dissolves.  Add cranberries and boil rapidly till berries just pop, about 2 minutes.  Chill.  Remove cinnamon.  Serve in hollowed out lemon cups.  Makes 3/4 c.

VERDICT:  This recipe is marked "really good" in my mom's 1968 Better Homes and Gardens Cooking for Two cookbook.  It is really good, and has been made for Thanksgiving for many years.