2 cups fresh or frozen cranberries (do not thaw if frozen)
Granulated sugar
1 cup of water

Acorn Squash

3 medium-sized acorn squash
Hot Water
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup light corn syrup

Prepare cranberries: Wash cranberries; remove any stems. Prick each
berry two times with a pin. In
a saucepan, bring 1 cup sugar and water to boiling. Cook until syrup
spins a thread when dropped
from a spoon.

Add cranberries; simmer 20 minutes or until syrup jells when dropped
from a spoon. Remove
berries, one at a time to waxed paper, keeping them separate. Let
stand at room temperature for
several hours or until dry. Roll berries in granulated sugar and set
aside.

Prepare acorn squash. Preheat oven to 375 degrees F. Scrub squash and
cut each in half
lengthwise; remove and discard seeds and stringy fibers. Arrange cut
side down in a shallow baking
pan. Pour hot water into pan around squash to 1/2 inch depth. Bake 30
minutes.

In a small bowl, place butter, salt, cinnamon, ginger and corn syrup;
stir to combine thoroughly Set
aside. Remove squash from oven; pour off any remaining liquid
remaining around the squash in the
pan and discard. Turn squash cut upside and leave in baking pan.

Spoon the butter-spice mixture into the cavity of each squash half.
Return squash to oven and bake
15 minutes, basting frequently with sauce until squash is tender when
pierced with a fork.

Remove pan from oven and arrange squash on a large serving platter.
Fill cavities of squash with
reserved cranberries. By this time the cranberries should have a
crunch sugar coating. Serve
immediately. Makes 6 servings.