In a heavy-bottomed saucepan, combine the fresh cranberries, raspberries, granulated sugar, orange zest, orange juice, and fresh lemon juice. Stir to coat the fruit. Tuck the whole cinnamon stick into the center.

Place the pan over medium heat. Bring to a gentle boil, then reduce heat to a steady simmer. Cook for 20-25 minutes, stirring occasionally, until the cranberries have popped and the mixture has thickened.

Place a small spoonful of jam on a plate that has been chilled in the freezer. Let it sit for 1 minute. If the jam wrinkles when you nudge it with your finger, it's ready. If not, cook for another 5 minutes and test again.

Remove the jam from the heat and carefully remove the cinnamon stick. Let the jam cool in the pot for 10 minutes. Ladle into sterilized glass jars, leaving 1/4 inch (1/2 cm) of headspace. Seal and let cool completely.