Combine the fresh cranberries with 6 cups of the sugar, cranberry juice, orange juice, Grand Marnier, Cointreau, vanilla extract, and ground cinnamon in a large pot or dutch oven.  I used a 6 quart dutch oven, but I would definitely recommend one that can hold 7 quarts or even 8 quarts.

Cook on medium heat until the mixture comes to a simmer and the cranberries starts to burst open.  Stir regularly and do not leave the pot unattended.  It will boil over and you will have a hot mess to clean.

Reduce the heat to low and continue to cook until the cranberry sauce starts to visibly thicken.  The sauce will have been cooking approximately 45 minutes.

At this point, you can add one more cup of sugar if you want your cranberry sauce to be on the sweeter and more jammy side.  This is also the time to adjust the spices (like adding more cinnamon if desired) to suit your liking.

Continue to cook for about 15 more minutes.

Take the dutch oven/pot off the heat an allow it to come to room temperature.  It will continue to thicken.

Once the cranberry sauce has come to room temperature, transfer it into jars or refrigerator safe storage containers.  Refrigerate until ready to serve.