Add the cranberries to a preserving pan; if they are frozen there is no need to defrost first. Pour over the measurement water, then add the orange rind and bring to the boil. Cover and simmer gently for 30 minutes, stirring from time to time, and breaking up with a wooden spoon or potato masher until the cranberries are very soft.
Leave the cranberries to cool slightly. Purée in small batches in a food processor or liquidizer or press through a sieve. Weigh the purée and return to the rinsed preserving pan. For every 500 g (1 lb) of purée add 375 g (12 oz) sugar with the ground cinnamon.
Heat gently, stirring from time to time, until the sugar has dissolved, then increase the heat to medium and cook for 30–40 minutes, stirring more frequently towards the end of cooking, until the mixture has reduced almost by half, is slightly darker in colour, is thick and glossy and drops slowly from a wooden spoon. Skim with a draining spoon or stir in butter, if needed.
Ladle into warm, dry jars, filling to the very top. Cover with screw-top lids, or with waxed discs and cellophane tops secured with elastic bands. Label and leave to cool.