In a 2-quart saucepan, heat orange juice to boiling over medium heat, stirring frequently. Boil 5 minutes
Stir in cranberries. Heat to boiling. Boil 5 min, stirring frequently, until cranberries are just "popped" and mixture has thickened.
Stir in orange peel, ginger and cinnamon. Taste sauce. Add stevia or honey if needed to taste.
Cover and refrigerate 3 hours or until chilled. Can make a few days ahead of time.
Garnish with orange peel. Serve chilled.