One 3qt bottle WGJ, sanitize top, cover w/ tissue, as bottle expands when cap loosened, sucking in air, so leave unopened till ready. I use a 5 liter vessel left over from another life. Sanitize everything, then add juice, and some nutrient.. I fill headspace with nitrogen or carbon dioxide. CO2 is better, it's cheap and is 1/2 again as heavy as air. Add some appropriate yeast, dry or moistened. Let the fruit sugar ferment, add 1 can cran juice conc., made up to 1 liter(~quart), let it ferment, weigh out 270 grams sucrose into a clean container. Add sugar...sloooowwwly!!!... in fourths to minimize foaming during ferment.
Rack as you see fit, stand to drop all yeast, rack to 1 gal wine jug, stand in cool place, watch for yeast. I get my jugs from town recycling center, free. This recipe fills 'em up to the top, perfect for aging.You can drink any time, but if you let some age w/o yeast it will be much improved. I'm just now drinking a batch from last May.
Notice I don't add finings, acid, or enzymes(yet!). Nor Campden tablets, just be totally sanitary.
It's not bad, but rather acid. Experiment!