Zest the orange for 1 tablespoon of orange zest. Slice and juice the orange for 1/2 cup total, use remaining for other use.
In a saucepan over medium heat combine the cranberries, sugar, orange juice, water, ginger paste, salt, cinnamon stick and orange zest.
Bring to a simmer over medium heat, stirring frequently for about 8 minutes, or until most of the cranberries have popped. For a smoother sauce, cook longer until all have popped.
Transfer contents to heat proof container and allow to cool 30 minutes, then cover and refrigerate until ready to use.
Video
Notes
A 12-ounce bag of fresh cranberries equals approximately 3-4 cups. If using frozen berries, it isn't necessary to thaw them, but rinse with water before using.
Any cup-for-cup granulated artificial sweetener may be used. Good low glycemic options are monk fruit sugar and erythritol.
One tablespoon of grated ginger root is approximately a 1-inch piece of fresh root. or 1 tsp of ginger paste.