Finely dice the onions and garlic. Pluck the thyme leaves from the stems. Heat the oil in a pan. Gently fry the ground met until it is light brown. Add the onions, garlic and thyme and fry them with the meat for 2 minutes. Stir in the tomato puree and briefly fry it with the other ingredients. Pour in 1 1/4 cup of water and bring this to a boil. Mix in half of the cranberries. Season the ground meat mixture with salt, pepper and cinnamon.