Bring sugar and orange juice to a boil in a large saucepan over medium-high heat, stirring often; add fresh or frozen cranberries. Return to a boil. Reduce heat, and simmer, stirring often, 10 minutes or until cranberry skins begin to burst and mixture begins to thicken.
Remove from heat; stir in dried cranberries and orange marmalade. Let sauce cool; cover and chill until ready to serve.
Note: Sauce can be stored in an airtight container in the refrigerator up to 2 weeks.