Place cranberries, pomegranate juice and grated ginger into a small saucepan. Grate orange peel over the pan and add the pinch of salt.
Place the lid on the saucepan and heat over medium high until the cranberry mixture is bubbling. Cook for 8 minutes.
After 4 minutes, mash cranberries with a potato masher or fork to smash them down. Continuing cooking with the lid off for another 4 minutes. Sauce will start to thicken.
Once the mixture becomes a runny jam-like consistency, remove from heat.
You can serve it right away, warm or it will keep in the fridge for up to 5 days in an air-tight container.