Serve the chutney with crackers and soft cheese or as a condiment for roasted duck or chicken.
In a small saucepan, heat olive oil over low heat. Cook ginger and garlic until softened, about 3 minutes.
Add cranberries, sugar, orange juice, cider vinegar. Cook over medium heat until most of the berries have burst and mixture has thickened, about 8 minutes. Season with coarse salt and ground pepper.