With a vegetable peeler, peel off orange skin. Be careful to not peel off the pith too. Chop up the orange peels. Cut the orange in half and juice.
Heat oil in a large saucepan over medium. Cook shallot and ginger, stirring occasionally, until shallot is translucent, about 3 minutes.
Add cinnamon and stir one minute. Mix in orange juice and chopped peels, figs, maple syrup, vinegar, mustard, and 1/2 cup water and bring to a simmer.
Add cranberries and cook until they start to burst. Stir for about 15 minutes until the sauce thickens.
Once cool season with salt and pepper.
