Use a grater or zesting plane to remove all of the zest from both oranges. Peel ginger and slice into a few thin disks.

Juice both oranges into a measuring cup – you’ll want about 1 cup of fresh juice. If you don’t get 1 cup of juice, top up with water or Grand Marnier.

Combine zest, juice, ginger slices and sugar in pot. Bring to a boil, stirring frequently. Remove from heat, allow mixture to steep for 30 minutes.

Once mixture has steeped, remove ginger from the pot and discard. Add cranberries, bring mixture to a boil.

Cook, stirring frequently, until all of the cranberries have rendered down into a thick sauce.

Remove from heat, cool to room temperature.

Chill until serving.

Garnish bowl of cranberry sauce with a little curl of orange peel, if you want to be even fancier about it!