For the Ginger Syrup
  • 1 4-inch piece ginger, peeled and chopped up
  • 1 cup sugar
  • 1 cup water
  • 1 12-ounce bag fresh cranberries
For the Ginger Sugar
  • 1 cup sugar
  • 1 2-inch piece of ginger, peeled

For the syrup, combine ginger, sugar and water in a small pot. Heat until sugar is dissolved, around 8 minutes, and strain.

Combine cranberries and ginger syrup and boil until cranberries are soft but still keep their shape. Strain and let cool.

Place sugar in a shallow dish and grate around 1 teaspoon of fresh ginger into the sugar. Toss cooled cranberries in sugar and serve.