Use this sweet syrup recipe from Brad Thomas Parsons to make his Cranberry Crush cocktail from "Bitters."
Place all ingredients in a medium saucepan and bring to a boil over medium heat, stirring occasionally pressing down on cranberries with back of a spoon to help break them down and dissolve sugar.
As soon as liquid begins to boil, remove from heat and strain. Discard solids and let liquid cool completely before using.
Cranberry syrup can be kept in an airtight container, refrigerated for up to 1 month.