Sprinkle chicken pieces with salt.
Brown chicken on one side in hot oil, using two skillets; turn, add onions; brown on second side.
Sprinkle on the cinnamon and ginger.
Add orange rind and juice and lemon juice.
Cover; simmer 20 minutes.
Add cranberry sauce.
Simmer, covered, 15 minutes longer, or until almost tender.
Cool quickly.
Line two 10 cup freezer to table baking dishes with heavy foil.
Remove chicken to foil lined dishes.
Measure cooking liquid and thicken, if you wish.
Allow 1 tablespoon of flour mixed with 2 tablespoons water for each cup of liquid.
Bring to boiling, cook 3 minutes, cool, pour over chicken.
Freeze chicken and sauce.
When frozen, remove foil wrapped food from baking dishes; return to freezer.
To serve: Remove foil, place food in same baking dish.
Heat, covered, in moderate oven (350°), turning pieces once, 2 hours, or until bubbly hot.