Grate the peel from the orange, being careful not to include the white part. Juice the orange. Combine the orange peel, sugar, and ginger root in a heavy saucepan and stir with a whisk to blend. Add the orange juice and bring to a simmer over medium heat, stirring frequently, until the sugar is dissolved. Add the fresh cranberries. Cook and stir until cranberries begin to burst. Remove from heat and stir in the toasted pecans. Cool sauce, stir to blend, then cover and store in refrigerator.