Rinse cranberries in a strainer, removing any bad cranberries, sticks or stems.

In a medium saucepan over medium-high heat, combine orange juice, orange zest, sugar, ginger, and cranberries stirring occasionally. As the cranberry sauce comes to a boil, the berries will begin to burst, for the first 5-7 minutes. Cook, stirring occasionally, until the sugar has dissolved.

Reduce the heat to a simmer, stirring occasionally for 8 additional minutes. The sauce will thicken naturally. Remove from the heat and let the sauce cool completely.

Refrigerate and serve cold or at room temperature.