In a medium saucepan combine the cranberries, sugar and ¾ cup of water. Place over medium heat and bring to a rolling simmer. Once the cranberries start to sizzle and pop in the pan, cook, stirring occasionally, until the mixture is good an frothy, about 4-5 minutes. Turn off the heat, add the pickled ginger, the orange zest and juice, and the salt and pepper. Stir to combine. Let cool to room temperature before serving. The sauce will thicken as it cools.
Can be packed in an airtight container and stored in the refrigerator for up to one week.
