EnlargeCredit: Not Eating Out in New YorkThe real reason I made these cookies, though, was to use up the last half-bag of cranberries that have been in my freezer since Thanksgiving. Do you have some of those lurking around, too? Even when frozen, the cranberries cook into a tangy, jam-like sauce on the stove very quickly. Along with sugar and a splash of water, I decided to add some fresh grated ginger to the hot, bursting berries. This gave their sourness a spicy kick.