In a large saucepan, combine the sugar, salt, and water. Bring to a boil over medium heat, stirring constantly until the sugar is dissolved. Reduce the heat to low and simmer for 5 minutes.

Add the cranberries to the syrup and cook for 5 minutes, stirring frequently, until the cranberries begin to pop and the sauce thickens.

Remove from the heat and stir in the orange marmalade and lemon juice.

Transfer the cranberry sauce to a serving bowl and let cool completely.