Rinse and drain the cranberries.

In a medium saucepan, over medium heat, combine the cranberries, orange juice, sugar, and brown sugar. Bring to a simmer. Cook, stirring occasionally, until most of the cranberries have burst and the mixture has thickened – about 10 minutes. Add a pinch of salt and stir to combine.

Allow to cool. Sauce will thicken more as it cools. Store in the refrigerator in an airtight container for up to 10 days or freeze for up to 6 months.