In medium saucepan, combine 1 1/2 cups fresh cranberries, 6 tablespoons orange juice and 3 tablespoons granulated sugar.
Bring to boil over high heat.
Reduce heat to medium; cook 3 minutes.
In small dish, mix 2 teaspoons cornstarch with 1 tablespoon water.
Stir into cranberry mixture.
Cook and stir until mixture is the consistency of thick jam.