I found this recipe on Coconut & Lime and thought it would be a perfect way to use up some home-made cranberry sauce. I also had a bunch of fresh ginger in the freezer and just about 1/3 cup of sour cream left over from Sunday's turkey nachos. I didn't have candied ginger and tossed in some walnuts for crunch.
The low fat content made for a more bread-like quick bread with a crisp crust, what I think of as a "tea bread." It could have used more ginger, and even more cranberries, but the sweetness was just about right (lightly sweet). It will be delectable toasted and buttered.