Heat a medium saucepan over medium heat and add the cranberry juice, orange juice (reserving the zest for the end), brown sugar, honey, cinnamon, ginger and chili powder.
Bring to a boil and turn to medium low.
Allow to simmer for 5 minutes.
Add the cranberries and continue to simmer for 5 minutes.
Add the blackberries and cook an additional 5-10 minutes or until the berries have popped and the sauce is beginning to thicken.
Remove from the heat and stir in the orange zest.
Allow to cool in the fridge for at least 1 hour, covered in a dish.
Sit at room temperature for a bit before serving to take the chill off.
Serve with poultry.