Wash cranberries and discard any soft ones.

In a 1 1/2 quart sauce pot, combine water, maple syrup, lemon juice, ginger and cinnamon over medium - high heat. Bring to a boil then reduce to simmer for 5 minutes.

Add cranberries and cook for 15 minutes. The cranberries should burst and the sauce will thicken. Make sure you do not overcook the cranberries any longer than 15 minutes or pectin will start to breakdown and the sauce will not set as well.

Remove from the heat and allow to cool for 5 minutes before transferring to a mold or storage container.

Allow to chill for at least 6 hours before serving.