In a saucepan coated lightly with oil over med-high heat, sauté the onions, jalapeno, and ginger until soft, about 5 minutes. Season with kosher salt and freshly ground black pepper.
Add cranberries, orange juice, zest, sugar, and tamari, and stir. Simmer for 25-30 minutes, stirring occasionally until cranberries are melted. Check again for seasoning, may need more sugar if cranberries are super tart.
When cool, transfer to a container, cover, and store in the fridge for up to two weeks.
Re-heat for serving.