Use this anywhere you would regular cranberry sauce.

1. Combine everything in a medium-small saucepan, bring to a boil, and cook over medium heat for about 20 minutes, or until the berries pop and the liquid reduces by about one-third.
2. You can leave it as is, or purée some or all or it in a blender for a thicker sauce. (Fish out the ginger first.)
3. Cool to room temperature, then adjust the corn syrup to taste, and chill until cold.