1In 1-quart saucepan, heat sugar, vinegar, salt and pepper to boiling. Boil 1 minute; remove from heat. Cool completely. Stir in oil and gingerroot with wire whisk.
2In large shallow glass dish, place apple rings in single layer. Pour dressing over apples and turn to coat with dressing. Cover; refrigerate at least 2 hours, turning occasionally.
3Use slotted spoon to arrange apple rings on salad plates. Evenly sprinkle with cranberries and pecans. Drizzle with leftover dressing from dish, if desired.