In a heavy saucepan, combine the cranberries, sugar, and water. Stir in the orange juice, zest, and salt. Mix well and place over medium heat.

Stir occasionally as it heats. When it begins to bubble gently, reduce the heat to maintain a simmer. Cranberries will start to pop in about 5 minutes.

Cook for 10-15 minutes until the mixture thickens and the cranberries burst, creating a chunky texture. Stir occasionally to prevent burning.

Remove from heat and strain the mixture into a bowl to drain excess liquid. Be gentle to retain the cranberry shape.

Let it cool completely at room temperature, then transfer to an airtight container. Serve it immediately or refrigerate for up to 3 days.