Bring sugar and fresh orange juice to a boil in a saucepan over medium-high heat, stirring until the sugar dissolves and the mixture looks clear and glossy. Once it boils, immediately keep it at a steady simmer for 1-2 minutes before adding cranberries.

Add fresh cranberries and salt, then return to a simmer and cook for 10 minutes, stirring occasionally, until most berries burst and the sauce thickens slightly and becomes ruby red.

Remove the saucepan from heat and stir in orange zest until it disperses and perfumes the sauce. Keep stirring for about 15 seconds so the zest doesn’t clump.

Cool slightly for 5 minutes, then gently fold in the orange segments to keep them intact. Stop mixing as soon as the segments are evenly distributed.

Chill the cranberry orange sauce until serving, covered, so flavors meld and the texture sets. Let it cool completely in the refrigerator for at least 30 minutes if you can.