For the cranberry jam, sort and wash the cranberries. Bring the port, red wine, preserving sugar and cinnamon to the boil and pour over the berries. Weigh down with a plate and let stand for one night with the lid closed.
The next day, bring to a boil, boil for one minute, remove the cinnamon stick and pour the cranberry jam into preheated and sterilized jars. Quickly close the jars.