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Bring water and orange juice to a boil in a saucepan; add the sugar, brown sugar, and cinnamon stick. Cook until sugar is dissolved.
Stir in the cranberries and return to a boil. Reduce heat to low, and simmer until the cranberries have cooked for about 10 minutes. Crush the cranberries as they cook for a smoother sauce.
Discard the cinnamon stick and allow it to cool slightly before adding it to a clean jar, cover and refrigerate until ready to use. It will gelatinate and thicken as it cools.