Rinse your cranberries under cold water and pick through them quickly to remove any shriveled berries or debris. Fresh cranberries should feel firm and look bright red.

Pour 6 cups of water into a large saucepan and bring it to a rolling boil over medium-high heat.

Add all 4 cups of rinsed cranberries to the boiling water and stir gently with a wooden spoon.

Lower the heat to medium and let the cranberries simmer for 10 to 15 minutes, stirring occasionally. The water will turn a deep ruby red as the cranberry skins burst and release their pigment and flavor.

Place a fine mesh strainer over a large bowl and carefully pour the hot cranberry mixture through it. Let the liquid drain naturally without forcing it. If you prefer a completely clear juice, line the strainer with cheesecloth and let it drip for a few extra minutes.

Pour the strained juice back into your saucepan or into a pitcher and add honey or maple syrup a little at a time, stirring well. Start with 2 tablespoons and work up to 4 tablespoons if you like it sweeter.

Stir in just a tiny pinch of sea salt, which amplifies the cranberry flavor and makes the tartness feel rounder. Taste and adjust as needed.

Let the juice cool to room temperature, then transfer it to clean glass jars or bottles. Refrigerate immediately and use within 5 to 7 days for best flavor and freshness.