Wash the cranberries under cool running water and remove any stems.
Add 2 Cups of the cranberries, the sugar, orange juice, water, cinnamon, and salt to a medium saucepan.
Bring to a simmer over medium-high heat and cook, stirring occasionally for 10 minutes.
Add the remaining cranberries to the pan, cook, stirring occasionally for 4-5 minutes.
Remove the pan from the heat, allow the cranberry sauce to cool slightly before serving.
NOTE TO FREEZE: Prepare as directed and allow to cool completely. Store in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator overnight before reheating. Heat in the microwave or on the stovetop on low heat in a small pan until warmed through.