In a medium saucepan, bring orange juice, wine (or water), and brown sugar to a simmer. Simmer for 5 minutes while stirring.

Add in cinnamon sticks, lemon juice, and whole cranberries. Stir and bring to a simmer over medium heat.

When the cranberries pop, turn the heat to low and let simmer 10-15 minutes until most of the berries have popped open.

Remove the pan from the heat and let the sauce sit for about an hour to come to room temperature.

Refrigerate in an airtight container for 2+ hours before serving. The sauce will thicken as it cools.