Using a small saucepan, bring the cranberries, sugar, orange juice and ¼ cup water to a boil. Reduce heat to low and cook, stirring, occasionally, until mixture thickens and becomes "jammy". This took only 15 minutes, half the time predicted in the BA version.
Allow the jam to cool, then cover and chill in fridge.
Rub the edges of the glasses with the lemon wedge. Mix the salt and sugar in a small plate. Dip the rim of each glass in the salt-sugar mix and swirl to coat the rim.
Combine the cranberry jam, lemon juice, orange juice and tequila in a cocktail shaker filled with ice. Cover, shake for 30 seconds, strain and pour into glasses filled with ice cubes.