Pour the cranberries into the sauce pan and add the water. Bring to a boil, then reduce heat and simmer about 5 minutes. The cranberries should all burst open.

Blend the cranberry mixture in a blender until very smooth.

Return the pureed cranberries to the sauce pan and add the maple syrup, sugar, and cinnamon. Bring to a boil, then reduce the heat to low and simmer uncovered until the mixture is thick, about 25 minutes, stirring frequently.

Remove from heat and stir in the vanilla extract.

Cool completely and store in a jar in the refrigerator or freezer. Will keep for up to 2 months in the refrigerator and 3 to 4 months in the freezer.