Bring OJ, Maple Syrup and salt to a boil in a medium saucepan. Add Cranberries and simmer until slightly thickened and about 2/3 of the berries have burst, about 5 minutes. Transfer to a serving bowl and cool completely, at least 1 hr.

Stir in pinch of cayenne and chopped orange.

Sauce can be refrigerated for 1 wk.