Rinse the cranberries under cold water to remove any dirt or debris.

In a large pot, combine the cranberries and water and bring to a boil over medium-high heat.

Reduce heat and simmer for 10 to 15 minutes until the cranberries burst and release their juices.

Using a juicer or food mill, strain the mixture into a large bowl or pot to separate the juice from pulp and skins.

Stir in the sugar while the juice is still warm until fully dissolved.

Prepare clean, sterilized canning jars while the juice cools slightly.

Using a canning funnel, pour the juice into jars, leaving 1/2 inch headspace.

Seal jars with lids and process in a water bath canner for 15 minutes to create a vacuum seal.