2 cups (224 grams) cranberries
5 cups (1175 milliliters) water
1/3 cup (113 grams) honey, or more to taste
Juice of 1/2 lemon (about 1 tablespoon, or 15 milliliters)
Rinse and pick over the cranberries, discarding any stems or leaves.
Combine the cranberries and water in a large saucepan. Bring to a boil and cook until the cranberries burst. Remove from the heat.
Using a potato masher or the back of a large wooden spoon, thoroughly mash the cranberries in the pot. Return the pot to a boil and boil for 5 minutes. Remove from the heat. Stir in the honey and lemon juice.
Cover and let cool to room temperature. Strain through a fine-mesh strainer into a container; discard the pulp, or better yet, reserve it for another use.
Cover and refrigerate, and use within 1 week. Serve chilled.
Reprinted with permission from Wild Drinks & Cocktails: Handcrafted Squashes, Shrubs, Switchels, Tonics, and Infusions to Mix at Home by Emily Han, copyright (c) 2015. Published by Fair Winds Press.