Bring the sugar and fresh orange juice to a boil in a saucepan over medium-high heat, stirring until the sugar dissolves and the liquid looks clear and glossy. Start a timer as soon as it reaches a rolling boil, and keep the boil steady for 1 minute.

Add the fresh cranberries and the pinch of salt, then return the mixture to a simmer. Simmer for 10 minutes, stirring occasionally, until most of the berries burst and the sauce thickens slightly and looks red with softened skins.

Remove the saucepan from the heat and stir in the orange zest until it disperses and you can see tiny flecks suspended throughout the sauce.

Let the sauce cool slightly until it’s warm but not hot, about 5 minutes, so the orange segments don’t soften too much. The surface should look thicker as it cools.

Gently fold in the peeled and segmented orange so the pieces stay intact and glossy, not mashed.

Chill the sauce until serving, covered, so it sets to a spoonable texture. Serve cold for the brightest fruit flavor and a thicker consistency.