Raspberries and orange juice make this the best cranberry sauce ever!
Add the sugar and salt to a medium-sized saucepan.
Pour in the orange juice and stir to combine. Heat until the sugar dissolves.
Add the cranberries and stir, then add the raspberries and stir gently.
Bring to a boil, then reduce the heat just enough to keep at a low boil. Boil for 20 minutes and stir very gently about every 3 minutes. (You just want to be sure nothing is sticking to the bottom of the pan, but you do not want to break up the cranberries.)
The sauce will still be a little thin after boiling for 20 minutes, but will thicken as it cools. Let the sauce cool to room temperature, then transfer to a container with a lid and store in the fridge.