Zest the two oranges. Set the zest aside.

In a medium sauce pan combine the sugar, water and juice from the two oranges.

Place the pan on the stovetop and bring to a boil. Reduce the heat to simmer and add the bag of cranberries. Cook for 10 minutes stirring occasionally. The cranberries will pop and the liquid will thicken.

Pull the pan off the heat and stir in the cinnamon and orange zest. Allow this to cool to room temperature and then chill in the fridge for a few hours until ready to serve. This can be made ahead and kept in the fridge for three- four days. Or you can freeze it and thaw in the fridge overnight.