I just made another batch of cranberry sauce, this time using a different pectin in a lesser amount and adding cinnamon. In preparation for my class Saturday (are you coming? It's at Strosniders in Bethesda at 9am!!) and because I've not yet taught canning with pectin (I prefer pectin-free jams in general), I thought I'd make these three variations so that folks can see the difference in firmness and gel and determine which variation, albeit slight, in taste and texture they prefer. I do think I like the minimal addition of cinnamon, but in whichever you make it, this cranberry sauce is sure to please the eye and the palate. It looooves turkey and cornbread dressing!!