Zest the orange first and set the zest aside for later use.
Combine the brown sugar, water, orange juice, cinnamon and salt in a saucepan and bring mixture to a simmer, until brown sugar dissolves. Add in all but ½ cup of cranberries (reserve these for later). Bring mixture to a simmer, stirring occasionally, for about 10 to 11 minutes.
Once the cranberries have popped and the mixture is starting to thicken, add in the remaining cranberries and cook an additional 1 to 2 minutes. Remove from heat and stir in the orange zest.
The sauce will continue to thicken as it cools. Serve warm, room temperature or chilled. Let cool completely before covering and storing in the fridge.
Notes
Serving size is 2 TBSPCranberry sauce can be prepared up to 5 days in advance. Store in fridge until ready to use.