Add all of the ingredients to a small sauce pan over low-medium heat.

Bring the juice to a simmer and cover the pan with a lid.

Cook until the cranberries are plump, the apple are softened, and the juice has thickened and reduced.

Adding a little more juice or water as needed to reach desired consistency.

Remove the cinnamon sticks and serve warm or cold.

Store leftover in the fridge for up to one week.