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Cranberry Sauce with Crystallized Ginger

2 (12 ounce) bags cranberries
1-1/2 cups sugar
1 cup orange juice
1 cup water
1 teaspoon ground ginger
½ cup minced crystallized ginger

Combine all ingredients except crystallized ginger in a saucepan and bring to a boil. Reduce heat and simmer, stirring, until cranberries have burst – about 20 minutes. Cool and stir in crystallized ginger. Store in refrigerator.