Combine the sugar and the port in a Dutch oven. Bring to a boil, and cook for 4 minutes or until the sugar dissolves. Add the cranberries, orange juice, ginger, and garlic, and cook over medium heat until reduced to 3 cups (about 20 minutes).
Press the cranberry mixture through a fine sieve over a bowl, discarding solids.
Serve with Spice-Rubbed Smoked Turkey (Recipe #194607) and Roasted-Pear Stuffing (Recipe #194583).
Note: Cranberry Syrup can be stored, covered, in refrigerator up to 1 week.