Zest and juice the oranges. Reserve the zest and ½ cup of juice for the cranberry sauce.
Place the sugars, orange juice, and water into a medium sauce pot and bring to a boil on medium high heat. Boil until the sugar dissolves.
Add the cranberries and Grand Marnier; stir. Turn the heat down to medium low and simmer for 15 minutes or until the cranberries have popped and the sauce has thickened.
Remove from the heat, stir in the zest and a pinch of Balinese Truffle Salt.
Allow to cool and serve alongside your turkey!