Heat the olive oil in a medium-sized saucepan over medium-high heat.
Sauté the onion and garlic until onions become translucent.
Stir in the crushed red pepper flakes and grated ginger. Cook for 2 minutes.
Stir in the cranberries, balsamic vinegar, and honey. Season with a pinch or two of salt. Cover. Reduce heat to medium and let mixture cook, stirring occasionally until cranberries have burst, and no liquid remains in the pan, about 15 minutes.
Cool and serve.
It can be stored in the refrigerator for up to 2 weeks.