Soak cranberries in wine over night (or for at least 3 hours). Strain cranberries and reserve wine.
Trim stems from beans and blanch in boiling salted water until slightly softened. Strain and place in a bowl of ice water for three minutes and strain again.
In a skillet over high heat, add enough oil to cover the bottom of the pan. Add the beans, ginger, and garlic. Sauté for 30 seconds and then add cranberries and sauté for another minute. Add 2 tablespoons of the reserved white wine and sauté for one minute. Season with salt and pepper to taste.