Rinse the berries in water and remove any that have gone bad.

Put the berries in a non-reactive pot with the water and the cup of sugar. Bring to a boil, then add the ginger, cinnamon, and nutmeg. Let boil until the cranberries have burst and are starting to make a sauce. Remove from the heat.

Butter an iron skillet and put the cranberries in. Mix the applesauce into the cranberries.

Put the breadcrumbs in a separate bowl and add the remaining brown sugar and add half of the butter. Mix pretty well, and add half of this mixture to the cranberries, and stir to combine.

Some Panko breadcrumbs are drier than others. If yours are really, really dry you will need almost all the butter, if not, use less butter. Slowly add the butter to the remaining breadcrumbs, reserving about a tablespoon of butter. Put this mixture on top of the cranberry mixture, spreading it out evenly. Pour the remaining butter on top.

Heat in a 350 oven for about 40 minutes.