Combine 12 ounces fresh cranberries, 1 cup granulated sugar, 1 cup cold water, 1/4 teaspoon kosher salt, and 1 cinnamon stick in a medium saucepan over medium heat.
Cook the mixture, stirring occasionally with a wooden spoon, until the sugar dissolves and the cranberries begin to pop, about 8-10 minutes. The mixture will become frothy and the berries will soften.
Reduce heat to low and simmer for 5 additional minutes, stirring gently, until the sauce thickens slightly and most cranberries have burst open.
Remove the saucepan from heat and discard the cinnamon stick. Stir in 1 teaspoon finely grated orange zest and 1 tablespoon fresh orange juice until fully incorporated.
Carefully pour the hot cranberry mixture into a heatproof bowl or mold. Let cool to room temperature for 30 minutes, then cover with plastic wrap and refrigerate for at least 4 hours or until fully set.
