1 tube (16.3 ounces) large refrigerated flaky biscuits
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 cups diced peeled tart apples
1 cup fresh or frozen cranberries
1/2 cup water, divided
1 tablespoon lemon juice
2 tablespoons cornstarch
Place butter in a shallow bowl. In another shallow bowl, combine the sugar, cinnamon and ginger. Dip the top of each biscuit in butter, then in sugar mixture. Place sugar side up 2 in. apart on an ungreased baking sheet. Bake at 350° for 15-17 minutes or until golden brown. Remove to a wire rack.
For sauce, in a saucepan, combine the sugar, cinnamon and ginger. Add the apples, cranberries, 1/4 cup water and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes, stirring occasionally. Combine cornstarch and remaining water until smooth. Stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour about 1/3 cup sauce over each biscuit.