In a medium saucepan over medium heat, combine fresh cranberries, orange juice, orange zest, and granulated sugar. Stir occasionally and bring to a boil. Reduce heat and simmer for about 10-12 minutes, until the cranberries burst and the mixture thickens. Remove from heat and blend until smooth, then set aside to cool slightly.

In a separate bowl, whisk together eggs and egg yolks until well combined. Gradually mix in about 1/2 cup of the warm cranberry mixture, stirring continuously to temper the eggs. Once tempered, mix the egg mixture back into the remaining cranberry curd.

Return the combined cranberry curd mixture to the saucepan and cook over medium-low heat, stirring constantly, until it reaches 160°F (71°C). This should take about 5-7 minutes. Remove from heat and stir in softened unsalted butter and a pinch of salt until smooth.

Preheat your oven to 325°F (162°C) and grease a 9-inch tart pan.

In a mixing bowl, crush gingersnap cookies into fine crumbs. Add brown sugar, ground cinnamon, and ground ginger. Pour in melted butter and mix until the crumbs resemble wet sand. Press firmly into the tart pan.

Bake the crust in the preheated oven for 5 minutes, then allow to cool.

Strain the cooled cranberry curd through a fine mesh sieve into the cooled crust. Smooth the top with a spatula and refrigerate for at least 4 hours.

When ready to serve, garnish with sugared cranberries or a dollop of whipped cream, slice into wedges, and enjoy.