Rinse the fresh cranberries under cold water, removing debris or damaged berries. Drain them well.

Add the orange juice, minced ginger, sugar, dried Chen pi, water, and Chinese five spice powder to a large saucepan.

Place the saucepan over medium-high heat and bring the mixture to a boil. Stir frequently with a wooden spoon to dissolve the sugar and ensure even cooking.

Once the mixture reaches a boil, reduce the heat to medium-low. Fold in cranberries and let the sauce simmer in low heat, uncovered, for about 8-10 minutes. The cranberries will start to burst and release their juices, and the sauce will thicken.

Taste the sauce for sweetness and tartness. If it's too tart, add more sugar, a tablespoon at a time, until you reach your desired level of sweetness. If you prefer a stronger citrus flavor, you can add more orange zest or juice. You can also adjust the spices according to your taste.

Remove the saucepan from the heat and let the cranberry sauce cool. It will continue to thicken as it cools.

Transfer the cranberry sauce to a serving dish and let it cool to room temperature. If you like, you can garnish the cranberry sauce with a few orange peels before serving. Enjoy your homemade cranberry sauce!