well cranberry is extremely acidic so depending on the taste you want you may want to consider cutting the acid just a bit with some baking soda. Also some people like to add tannin for flavor and the dry mouth feel, I personally am not a fan. If it was me I might add a couple of 12 ounce cans of grape concentrate. The cranberry will still be prominent but the grape will add a little extra body.
- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."