In a large plastic zipping bag, combine flour and salt.

Working in batches, add chicken pieces to the flour mixture, shaking to coat them well.

In a large skillet over medium heat, melt butter.

Cook chicken, turning once, until golden on all sides, for about 10 minutes.

In a saucepan over medium-high heat, combine fresh cranberries, sugar, chopped onion, orange zest, orange juice, cinnamon, and ground ginger.

Bring the mixture to a boil.

Pour the cranberry mixture over the chicken in the skillet.

Reduce the heat to low, cover, and cook for 35 to 40 minutes or until the chicken is no longer pink in the center, and the sauce has thickened.