Put the sugar, salt and the orange juice in a saucepan over medium-high heat. Bring to a slow boil and dissolve the sugar, Stir occasionally.
When the sugar is dissolved, add the bag of cranberries and the orange zest. Stir.
Bring the mixture to a boil and then reduce to medium heat, stirring occasionally. When half to two-thirds of the cranberries have burst take them off the heat.
Add the Grand Marnier or Triple Sec and stir gently to combine.
Cool the sauce completely and put it into an airtight container.
Keep in the refrigerator for up to 3 days.