In a medium saucepan, bring cranberries, orange juice, and granulated sugar to a boil over medium-high heat, stirring occasionally. Cook, stirring frequently, until cranberries have burst and mixture has thickened, 3 to 5 minutes. Remove from heat, and let cool completely. (You should have about ½ cup mixture.)

Transfer cranberry mixture to the work bowl of a food processor, and purée until smooth. (Alternatively, use an immersion blender to purée the mixture.)

Assemble Ankarsrum mixer with beater bowl and cookie beaters. Add butter; beat at medium-low speed (2 o’clock) until smooth. Gradually add confectioners’ sugar, beating until well combined and stopping to scrape sides of bowl. With mixer on low speed (12 o’clock), add salt, vanilla, and cooled cranberry mixture, beating until combined and stopping to scrape bowl thoroughly. Increase mixer speed to medium (4 o’clock), and beat until fluffy, 1 to 2 minutes. Use immediately.