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. The mixture should actively bubble across the surface.

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

Remove the saucepan from the heat and stir in the orange zest. Let it sit off the heat so the zest perfumes the sauce without steaming off aroma.

Cool slightly, then gently fold in the peeled orange segments until evenly distributed and intact. Fold slowly so the segments stay juicy and don’t break down.

Chill the cranberry orange sauce until serving, uncovered for the first 10 minutes if needed to reduce steam, then covered. It will thicken as it cools for clean spoonable slices and swirls.