Once you have finished making the sugared cranberries, start with your cranberry sauce.
Add your fresh cranberries, orange juice, sugar, vanilla and salt to a medium sauce pan.
Simmer on medium heat for 5 minutes.
Reduce heat to low and simmer for another 20 minutes or until the cranberries begin to burst and the sauce thickens. To test for the right thickness of the sauce, dip a spoon into the cranberry sauce and coat it well. remove the spoon from the sauce and run your finger down the back of the middle of the spoon. If the line you made through the sauce on the spoon stays and does not fill up again with the sauce from the sides then it is ready.
Once ready, remove from the stove and allow to come to room temperature. The sauce will thicken a bit at this point.
Once it comes to room temperature, pour your sauce into a container with a lid and place in the refrigerator for at least 3 hours or overnight.
When you are ready to serve the cranberry sauce, take 1 cup of your sugared cranberries and add them to your cranberry sauce.
Gently fold the sugared cranberries into your cranberry sauce.