In a medium saucepan combine orange juice, cinnamon and sugar and bring to a boil, stirring till the sugar has dissolved.
Add the salt and cranberries, bring to a boil then lower the heat and simmer for 10 minutes or till most of the berries have burst. Remove from the heat. It will look runny at this point but will thicken as it cools. Garnish with orange zest and serve chilled or at room temperature.
For further details, see notes in post above.
Make ahead for best results as the flavours improve after resting for a couple of days.
Rinse the cranberries and discard any that are soft or shrivelled.
Orange juice can be substituted with water.
Reduce the amount of sugar to ¾ of a cup if you prefer it to be a little more tart.
Adding a pinch of salt helps to enhance the flavours.
Serve chilled or at room temperature.
Garnish with orange zest.
To zest the orange - rinse and dry the orange, then using a microplane, shave away the skin without removing the bitter pith underneath. Mix with a little orange juice or water for pouring consistency.
To Store - Transfer to a glass jar and keep in the fridge for up to 2 weeks, or freeze for up to 2 months. Defrost in the fridge overnight before using.