In a small saucepan, heat the vinegar with the cranberries and honey. Let it sit until the cranberries become soft, about 5 minutes. Remove the pan from the heat and whisk in the ginger, orange juice, salt and olive oil. Then, use an immersion or standing blender until a creamy consistency is reached. Season to taste with the pepper and a bit more salt if desired. Let the vinaigrette come to room temperature before serving or use it slightly chilled.