light corn syrup
Coarsely chop the cranberries in a food processor fitted with the metal blade, or chop with a knife.
Stir the cranberries and sugar in a large bowl until the berries are well coated.
Stir in the remaining ingredients until blended.
Pour the mixture into a large glass jar, cover, and store in a cool, dark place for at least 1 month, stirring or shaking the jar every few days.
Before serving, strain the liquid from the cranberries through a fine strainer or dampened cheesecloth.
It may be stored tightly covered at room temperature up to 3 months.
Refrigerate it for longer storage.
Makes about 4 cups.