Prepare your canning jars: Wash them in hot, soapy water and rinse well. Sterilize them by placing them in a pot of boiling water for at least 10 minutes. Keep them hot until ready to use. 

In a large saucepan, combine the cranberries with water and cook over medium-high heat until they're soft and popping, or for about 10 minutes. 

Add the sugar, cinnamon stick, orange juice, and orange zest and stir until the sugar dissolves completely.

Bring the mixture to a boil and cook until the mixture sets, usually about 3-5 minutes on medium-high heat. You can test for set using a plate that's been chilled in the freezer or with an instant-read thermometer.  The target temperature here is 220 F.  (Or if you're an experienced jam maker, you can go by eye.  The bubbles change to a smooth, glossy appearance when the mixture is ready to set.)

Remove the pan from the heat and discard the cinnamon stick. Skim off any foam, if necessary.

Carefully ladle the hot cranberry sauce into the prepared hot jars, leaving 1/2 inch of headspace. Remove any air bubbles.

Wipe the rims of the jars with a dampened clean paper towel to ensure a nice, clean seal. 

Place the lids on top of the jars and screw on the bands finger-tight.

Process the jars in a boiling water canner for 15 minutes. 

Carefully remove the jars from the canner using tongs or a jar lifter. Place them on a heat proof surface and let them cool, undisturbed, for at least 24 hours.

Check the seals by pressing on the center of the lids.

Store the sealed jars in a cool, dark place for up to a year.