Instructions: In a 3 quart saucepan combine sugar and water. Bring to boiling, stirring to dissolve sugar. Add cranberries. Return to boiling; reduce heat. Simmer, uncovered, over medium-high heat for 4 - 5 minutes or till the cranberry skins pop, stirring occasionally. Remove from heat. Stir in lemon juice and pickled ginger or gingerroot. Cover and chill till ready to serve (up to 1 week).

Makes 8 - 1/4 cup side servings.

NOTES : In place of fresh gingerroot you can use 1 or 2 tbsp. of pickled chopped ginger found in Oriental food specialty shops.

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