Open the can of whole berry cranberry sauce and empty the contents into a small saucepan. Add the orange marmalade and the ground cinnamon to the pan. Use a whisk or a sturdy spoon to break up the cranberry sauce mold so it integrates with the marmalade.

Place the saucepan over medium-low heat. Stir the mixture constantly until the sauce becomes liquid and starts to bubble gently at the edges. Let it simmer for about 3 to 5 minutes. This brief cooking time allows the citrus oils from the marmalade and the warmth of the cinnamon to meld with the berries, creating a cohesive, artisanal flavor.

Remove the pan from the heat. Transfer the sauce into a glass serving bowl or a storage container. Let it sit at room temperature for 15 minutes, then move it to the refrigerator. The sauce will naturally thicken back up as it cools, reaching the perfect spoonable consistency for your dinner table.