Combine sugar, orange juice, water, cinnamon sticks, ground cinnamon, and salt in a saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves. You should see active bubbling across the surface once it reaches a boil.

Add fresh cranberries to the boiling mixture and return it to a gentle simmer. Simmer for 10-12 minutes until the berries burst and the sauce thickens slightly, stirring occasionally.

Remove the saucepan from heat and stir in orange zest until evenly distributed. The sauce will look brighter and slightly thicker after mixing.

Leave the cinnamon sticks in as it cools for extra spice, then remove them once the sauce has cooled enough to handle. Visually, you should see the sticks remain suspended before you pull them out.

Chill the cranberry sauce before serving so it thickens to a spoonable consistency. Cover and refrigerate until cold, around serving time.