Wash and rinse the cranberries, removing any visible stems.
Add sugar, orange juice and water to a large saucepan.
Bring to a boil. Cranberries will begin to pop, about 10 minutes.
Simmer on low for 5 minutes, or until the sauce thickens. Remove from burner and let sauce rest for 15 minutes.
Add essential oils, orange zest, and salt. Refrigerate for 1 hour before serving. Garnish with remaining orange zest.