Directions:

Place water and cranberries into a medium saucepan. Bring to a boil, reduce heat and simmer, covered for 5 minutes (the cranberries will begin to pop). Remove from heat.

Place mixture into a blender or food processor taking care not to overfill as hot liquids expand. Puree until smooth. (An immersion blender can also be used)

Pour the mixture back into the saucepan. Add syrup, brown sugar and cinnamon; stir.

Bring to a boil, reduce heat, cover and simmer for 10 to 15 minutes until mixture thickens.

Remove from heat. Add vanilla and stir.

Serve immediately or refrigerate.

Cranberry butter will keep up to one month.