Open up the 12 ounce package of cranberries and rinse the fruit well under running water, while discarding any bruised fruit.
Combine ¾ cup of water and ¼ cup of orange juice in a heavy sauce pan, and add one and a half cup of brown sugar to it.
Bring this mixture to boil over medium-high heat.
Meanwhile add freshly grounded ginger, freshly grated nutmeg, cinnamon powder and a pinch of salt.
Once the mixture starts boiling reduce the heat and add washed cranberries. Allow the fruit to simmer in the liquid, while stirring occasionally. Do bring the mixture to hard boil.
Cook the cranberries in the sugar mixture for 12 to 15 minutes, or until they begin to pop up and the sauce thickens.
Remove the pot from the stove once most of the cranberries have popped up.
Allow the sauce to chill in the fridge for a few hours before serving. If you don't have time to chill the sauce in the refrigerator, bring it to room temperature before serving.