3/4 cup water 1 cup sugar 1/4 teaspoon salt 1 12-ounce bag cranberries, picked through 1-1/2 tablespoon grated orange zest 3 tablespoon orange juice, (pulp-free)
Bring water, sugar, grated orange zest and salt to a boil in a medium non-reactive 2 qt. saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until sauce is slightly thickened, and about two thirds of berries have popped open, about 5 minutes. Transfer to non-reactive bowl, stir in orange juice. Cool to room temperature and serve.