Ingredients for 3 cups:
1 12 ounce bag fresh cranberries
1/2 cup cool water
2 slices fresh ginger root
2 Granny Smith apples, peeled and diced
1 1/2 cups sugar
Rinse and pick over the berries, discarding the bruised ones. Combine berries in a 4 quart saucepan with water and ginger root slices. Cover the pan and bring to a simmer, uncover and cook slowly for 10 minutes. Add the apple pieces and continue simmering another 10 minutes adding small amounts of water if the berries begin to stick.
Add the sugar, one-half cup at a time, allowing the fruit to return to the simmer before adding more. Cook an additional minute or two until the jam has thickened noticeably. Off the heat, remove the ginger slices.
Ladle the jam into preserving jars that are dishwasher clean or have been boiled in a pasta pot with a slotted insert for 10 minutes, drained and cooled. Fill jars to within one-half inch of the rim. Wipe the lip clean if jam has spilled on it. Attach a new, clean lid with a heat-sealing gasket. Screw on the cap and invert the jar for 15 seconds. Right the jar and cool on a rack. Label and store in a cool, dark spot.