12 oz. bag fresh cranberries
1/2 c. sugar
1 c. port wine
1/4 tsp. cinnamon
3 tbsp. slivered ginger (crystallized)

Wash cranberries and place in pot with sugar, port and cinnamon. Bring to boil - reduce heat and boil gently, uncovered until berries begin to pop. Stir in ginger. (I used ground or powdered ginger.) Remove from heat and chill. May be kept in refrigerator up to one week. Nice touch with baked fresh ham or turkey.