Add all ingredients to a small sauce pan and turn heat on to medium high. Stir well to combine ingredients and simmer on medium/medium high until sugar is dissolved and cranberries begin to burst (about 10 minutes).
Turn down to medium low and simmer gently, stirring frequently until mixture begins to thicken up like jam (about another 20 minutes).
Remove cinnamon sticks and vanilla bean if using and discard in compost. Let cranberry sauce cool completely before serving.
* If canning, pour hot cranberry sauce into hot, sterilized pint size jars leaving 1/2 inch headspace and process in a hot water bath for 15 minutes. Remove lid from canner and let stand for 5 minutes before removing jars. Let cool completely before storing.