Cranberry sauce (with orange)

Steps

1. Rinse the cranberries in a colander, discarding any stems and soft or shriveled berries.
2. In a medium saucepan, combine the sugar, orange juice, and water. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved.
3. Add the cranberries, orange zest, and salt. Return to a boil, then reduce the heat to maintain a lively simmer for 10 to 12 minutes, stirring occasionally: the berries will pop with a distinct snap and the sauce will thicken.
4. Remove from the heat when most of the berries have burst, a few remain whole, and the sauce coats the back of a spoon. It will still look loose while hot; this is normal, as it sets as it cools.
5. Pour into a bowl, let cool to room temperature, then cover and chill in the refrigerator for at least 2 hours. Serve chilled or at room temperature.