Rinse the cranberries well and add them to a large pot.
Add sugar, orange juice, water, and salt. Stir and bring to a boil over medium-high heat.
Once the cranberries start popping, reduce heat to a simmer.
Use a wooden spoon to gently press some of the berries against the side of the pot — this helps release pectin and naturally thickens the sauce.
Add Grand Marnier and simmer for 10 minutes.
Stir in cinnamon and clementine zest.
Remove from heat and let cool in the pot for 30 minutes.
Transfer to a container and refrigerate for 24 hours — it thickens as it chills.
Freeze until needed. Thaw in the refrigerator the day before serving. Serve cold.
