Cranberry Orange Sauce

1 1/2 cups orange marmalade
2/3 cup orange juice
1 cinnamon stick, broken in half
1 12-ounce bag cranberries


Combine first 3 ingredients in medium saucepan. Stir over medium-high heat until mixture comes to boil. Mix in cranberries; return to boil. Reduce heat to medium; simmer until berries burst and sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer sauce to a medium bowl; cool completely. (Can be made 3 days ahead. Cover and chill.) Remove cinnamon sticks before serving.