Mix sugar and lemon juice in a medium-sized pot. Cook over medium-high heat, stirring all the time, for about 10 minutes until caramelized. Add the zest and ginger and cook for one minute.

Add in the orange juice, cranberries and white pepper and bring to a boil, stirring occasionally (about 10-15 minutes). Continue cooking over medium-low heat, stirring all the time, until cranberries are completely broken and relish thick like a jam. Do the jam test by pouring a drop of the jam onto a saucer. It should hold on the plate. Immediately fill sterilized jars and turn upside down to create a vacuum.