Jane's Spiced Cranberry Leather

12 oz fresh cranberries
1 1/8 cup cranberry juice (flavored cranberry juice or orange juice may be substituted)
1/2 cup light corn syrup
1/2 cup sugar (scant)
1/2 teaspoon cinnamon

Line bottoms and sides of two 15 1/2 inch x 10 1/2 inch pans with plastic wrap.
Secure with tape.

Rinse berries and drain. combine berries and juice in 3 quart saucepan.
Cook, covered, over medium low heat, stirring occasionally for 5 to 10 minutes or until skins begin to pop.

Stir in remaining ingredients. Cover and simmer 20 minutes, stirring occasionally.

Blend cooked mixture in a food processor and strain through a fine sieve; discard seeds.

Return pulp to saucepan; simmer slowly, uncovered for 10 minutes, stirring occasionally.
(There will be about 3 cups of mixture).

Divide puree in half and pour into pans; spread evenly by tipping the pan.

Place both pans in 150 degree oven with door cracked, until it can be peeled from the pan
(about 24 hours).

Cut into 2 x 1 inch strips. Curl strips in half and display on serving plate.