With a vegetable peeler
or a sharp knife, remove four 3-inch-long strips of peel from orange; set aside. Juice orange, and strain
out pulp. In a medium stockpot, combine orange juice
, reserved orange peel, cranberry juice, cinnamon sticks
, and ginger. Taste, and add sugar if desired. Heat over medium-high heat until simmering. Reduce heat to low; simmer
20 minutes. Strain, and discard solids. Serve hot.