1. Cut a thin slice from one unpeeled orange and set aside for garnish. Cut remainder of orange into wedges. Place wedges into food processor bowl. Process until oranges are finely chopped. Transfer to a large bowl.
2. Place cranberries in food processor bowl. Process until cranberries are finely chopped. Remove and add to processed oranges.
3. Peel remaining orange; discard peel. Cut orange into bite-size pieces. Add to the orange-cranberry mixture.
4. Stir in agave nectar, candied ginger, and cinnamon. Cover and chill until serving. Garnish with reserved orange slice. Refrigerate up to 7 days.

Each 1/4 cup contains: 54 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 1 mg sodium, 14 g carbohydrates, 2 g fiber, 10 g sugar, 0 g protein. Daily values: 2% vitamin A, 22% vitamin C, 2% calcium, 2% iron.