Combine fresh cranberries, orange juice, orange zest, and sugar in a saucepan over medium heat. Bring to boil, stirring occasionally, and simmer for about 5-10 minutes until cranberries burst and mixture thickens.

Purée the mixture until smooth, then strain it through a fine-mesh sieve.

Whisk together large eggs and gradually temper with a small amount of warm cranberry mixture to prevent curdling.

Combine tempered eggs with cranberry purée and cook on medium-low heat until thickened and reaches 160°F. Remove from heat and stir in unsalted butter and salt until melted.

Preheat oven to 325°F (160°C) and spray a 9-inch tart pan with non-stick spray.

Crush gingersnap cookies into fine crumbs in a food processor. Combine crumbs with brown sugar, ground cinnamon, and ground ginger in a bowl.

Mix in melted butter until crumbs are evenly coated, then press firmly into the tart pan.

Place the tart crust in the oven and bake for about 5 minutes until set. Remove and let cool completely.

Pour the cooled cranberry curd into the cooled gingersnap crust, spreading it evenly with a spatula.

Cover the tart with plastic wrap and chill in the refrigerator for at least 4 hours until set.