Combine cranberries, sugar, and port in heavy large saucepan.
Bring mixture to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and grated ginger and simmer until cranberries burst and mixture thickens slightly, about 15 minutes.
Mix in dried cherries and blueberries. Cool fall berry conserve completely. Stir in pecans and candied ginger. (Can be prepared 3 days ahead. Cover tightly and refrigerate.)
Recipe courtesy of Georgia Downard