In a medium heavy-bottomed saucepan, combine the Redpath® Golden Yellow Sugar, water, orange zest, and sliced ginger. Place on medium-high heat and bring to a boil, stirring to dissolve the sugar.
Carefully add the cranberries, reduce heat to medium-low, and simmer until the cranberries pop and soften; about 15 minutes. With a slotted spoon, skim off any foam that rises to the surface.
Remove from heat and allow syrup to infuse and cool slightly; 10 minutes.
Carefully strain the cranberry mixture through a fine-mesh sieve into a medium bowl or large measuring cup. With a spatula or wooden spoon, gently move the berries, allowing as much of the liquid to strain through, though being careful not to press too hard onto the solids as this will create a cloudy-looking syrup. Reserve spent cranberries. (See Chef’s Tips for uses.) Discard orange zest and sliced ginger.
Allow the cranberry simple syrup to cool at room temperature, cover, and place in the fridge to chill completely; approximately 1 hour.