Grate 4 teaspoons orange zest. Using a sharp knife,
cut removing peel & all white
membrane from oranges; coarsely chop oranges, and
place in colander to drain.
Whirl cranberries in a food processor until
chopped; place in bowl with orange zest,
add drained chopped oranges, onion, oil, cilantro,
ginger & chile.
Stir to blend; season to taste with salt.
Serve, or cover & refrigerate until the next day.