Combine sugar, orange juice, water, cinnamon sticks, ground cinnamon, and salt in a saucepan, then bring to a boil over high heat until bubbling throughout (about 2 minutes). When it starts boiling, you should see active rolling bubbles across the surface.

Add the cranberries, return to a boil, then reduce to a steady simmer and cook 10-12 minutes, stirring occasionally, until most berries burst and the mixture thickens. The sauce should look speckled with popped cranberries and coat the spoon slightly.

Remove from heat and stir in orange zest, mixing until evenly distributed through the sauce. You should see small orange flecks throughout the cranberry mixture.

Leave the cinnamon sticks in as it cools for extra spice for about 10-15 minutes, then remove them. The aroma should be visibly stronger while cooling, then mellow once sticks are taken out.

Chill the cranberry sauce before serving, at least 2 hours, until thick and spoonable. It should hold shape on a spoon and look jellied when cold.