Cranberries (Vaccinium oxycoccos) grow on evergreen shrubs or on vines in bogs, making them an impractical crop for the home gardener. Because fall and winter holiday menus generally include cranberries, they are available, fresh or frozen, in abundance in grocery stores.
Peel one orange and grate the zest (the orange part of the rind, not the white); set aside. Juice both oranges; set aside.
Mix together the sugar and lemon juice in a small pan. Heat up slowly and continue cooking until the sugar begins to caramelize (turn brown).
Add the orange zest and ginger and cook for 1 minute. Add the cranberries, 1/2 cup of the orange juice, lemon juice, ginger and pepper and cook on medium-high heat, stirring frequently, for 5 minutes.
Remove from the heat and stir in the orange liqueur. Transfer the mixture to a glass or plastic bowl and allow to cool to room temperature and serve.