1. Bring ruby Port and cinnamon to boil in heavy medium saucepan. Reduce heat to medium and simmer mixture 5 minutes.

2. Add fresh cranberries, water, sugar and zest. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until cranberry sauce thickens and is darker in color and berries collapse, stirring often, about 20 minutes. Add orange juice, stir well and cool.

Note: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.