Cranberry Sauce

I was reading up on cranberry sauce and whether or not it's suppose to be sweet or sour, found out that the original way (England) is more sour than sweet and the American way is heavily sweetened, this one is somewhere in between.

Makes 2 1/2 cups

4 cups of fresh cranberries
1 cup of orange marmalade, I used Great Value brand (Walmart)
1/2C of white sugar
1 cinnamon stick
1/4 cup of water

Add everything to a medium saucepan and cook on med/low until cranberries start to pop. Remove cinnamon stick, crush down with a potato masher. Replace cinnamon stick and bring to a boil. Remove from heat, transfer to a glass bowl, let cool, cover and refrigerate for up to a week.