In a medium saucepan, combine one cup of fresh orange juice, a quarter cup of water, and three-quarters of a cup of granulated sugar. Heat over medium heat, stirring continuously until the sugar fully dissolves, about 3-4 minutes.

Once the sugar has dissolved, add two cups of rinsed fresh cranberries along with half a teaspoon of ground cinnamon, a pinch of ground cloves, and a sprinkle of salt. Stir well to incorporate all ingredients.

Increase the heat to high and bring to a rolling boil, about 5-7 minutes, allowing cranberries to pop and soften.

Reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally until the sauce thickens.

Remove from heat and let cool to room temperature in the saucepan before transferring to an airtight container.