Stir together all ingredients in a heavy saucepan over medium-high heat; cook, stirring often, 5 to 7 minutes or until cranberry skins begin to split. Reduce to heat medium-low, and cook, stirring occasionally, 5 minutes or until thickened. Remove from heat, and let cool 15 minutes. Remove and discard cinnamon stick. Store mixture in an airtight container in refrigerator up to 1 week.