Cranberry Sauce with Orange Juice

0 Combine orange juice, sugar, water, and cranberries in a large saucepan over medium-high heat. Bring to a boil, stirring often.
1 When sauce begins to boil, reduce heat to a low-medium. Simmer until the cranberries have all burst, and the sauce has reached your desired thickness, 12 to 20 minutes. (Note: Cooking the sauce for longer will result in a thicker, more chunky sauce.)
2 Move the sauce off of the heat and stir in fresh ginger, if using. 
3 Allow cranberry sauce to cool completely. Store in the refrigerator for up to two weeks.