Place the cranberries in a colander and rinse them thoroughly under cold water. Remove any stems or soft, discolored berries if using fresh.

In a large saucepan, combine 4 cups of water and 4 cups of cranberries. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for 20 to 25 minutes, or until the cranberries burst and soften completely.

Once the cranberries have softened, use a spoon or potato masher to gently mash them in the pot. This helps release more juice and deepens the flavor.

Place a fine mesh sieve or strainer over a large bowl or pitcher. Carefully pour the cranberry mixture through the sieve, pressing the pulp with the back of a spoon to extract as much juice as possible.

Optional: For extra-smooth juice, strain again through cheesecloth or a nut milk bag.

While the juice is still warm, stir in your desired sweetener—start with ½ cup of sugar and add more to taste. You can also use maple syrup, honey, or your preferred natural alternative.

For extra brightness and balance, add 1 tablespoon of lemon juice or ¼ cup orange juice and stir well.

Let the juice cool to room temperature, then transfer it to a clean glass jar or bottle. Seal tightly and refrigerate.