Place water, sugar, syrup, zest and lime juice into a medium sauce pan and bring to a boil over high heat.

Reduce heat to medium and simmer until the sugar has dissolved, about 3 minutes.

Add cranberries and continue to simmer for 5 minutes.

Add ginger, mix well, and continue to simmer an additional 8 to 10 minutes, until most of the berries pop and the sauce reaches desired consistency.

Note that popped berries are sweeter then whole. Adjust the final cooking time to get the perfect amount of tanginess for your taste.

Leftover sauce can be used to dress turkey sandwiches, top pancakes, or made into delicious cranberry muffins.