Every year at Thanksgiving, my godmother in New York City has to send a jar of ginger preserved in syrup cross-country to me in Seattle. Every year she complains that the postage for mailing the heavy glass jar costs more than the ginger itself, but it’s an unspoken bargain between us. The preserved ginger is a hard-to-find ingredient that’s necessary for making the world’s best cranberry preserve, which was originally her mother’s recipe. It’s okay; another part of our unspoken bargain is that a godmother cannot refuse a goddaughter any request. (She got off easy since she didn’t have to pay for my orthodontia or college education.) And every year we preserve another tradition: laughing about the Thanksgiving dinner when one of her friends forgot to wear pants. (Really: just a big shirt over pantyhose. Not a good look.) The memories are as sweet as the candied ginger. The Recipe... Cranberry-Ginger Conserve 1 c. white wine 1 c. sugar 12 oz cranberries, rinsed grated rind of 1 large lemon 1/2 c. golden raisins 1/2 c. ginger preserved in syrup, finely chopped, plus 2 - 3 T. of the syrup In a stainless steel or enamel saucepan, mix the wine and sugar with 1/2 c. water.  Bring to a boil. Add the cranberries, cover and simmer for 5 minutes, until the berries pop. Add lemon rind, raisins, and ginger with syrup. Simmer 2 - 3 minutes. Remove from heat and let cool. Refrigerate overnight. Makes about 6 cups.