Toast the pecans in a medium saucepan over medium-low heat. Once they darken a bit and smell nutty, remove to a cutting board. Chop roughly once cool.
In the same saucepan, combine the light agave syrup, honey, cranberry juice, orange juice, candied ginger, and five-spice powder. Bring this mixture to a boil over medium-high heat, then reduce heat to maintain a simmer for 5 minutes.
Add the cranberries to the saucepan, boost the heat to medium, and bring to a boil. Reduce the heat to maintain a simmer. Cook for 15 minutes, stirring often, until the cranberries begin to burst open and the mixture thickens.
After 15 minutes (no more or the pectin will start to break down), remove the cranberry mixture from the heat and stir in the pecans. Set aside to cool for 5 minutes.
Spoon the mixture into a 3 1/2-cup silicone mold (or empty can)Because I get nostalgic, I usually set mine in an actual can., cover with plastic wrap, and cool on the counter for 30 minutes. Place on a sheet pan before refrigerating for at least 6 hours — overnight would be better.
Turn out mold and serve as a side or top with whipped cream and serve as dessert.