In a saucepan, stir together sugar, 1/4 cup fresh orange juice, guava marmalade, and vanilla over medium-heat while stirring.
Add cranberries, salt, and the cinnamon stick. Bring to a boil then reduce heat to low. Simmer, stirring occasionally, until the cranberries pop and the sauce has thickened, about 10 minutes. You can also mash the cranberries until desired texture.
Remove from heat and remove the cinnamon stick. Transfer guava cranberry sauce to a bowl to cool for 20 minutes before serving. Enjoy!
*If you don't have guava marmalade, you can boil down guava paste with a bit of water until you get a liquidy consistency.You can make this 2 days in advance and keep in an airtight container in the fridge until ready to serve.