1. Wash, and pick through cranberries, discarding the bad ones if any.
2. In a medium sized saucepan, add sugar and gingerale. Place it on medium high heat, and bring it to a boil.
3. Reduce heat and simmer for 5 minutes or until sugar dissolves.
4. Drop cranberries and grated ginger in pan. Cover it with lid and return it to a boil.
5. Reduce heat, and simmer for 5 minutes or until skins pop on the cranberries. Stir occasionally.
6. Remove pan from heat, transfer it to an airtight container, and refrigerate.
7. Serve cranberry sauce as a part of your Thanksgiving dinner.
You can use cranberry juice or orange juice instead of gingerale.