Everyone loved this last time I made it, so actually going to do a full 6 gallon batch this time. Might actually let some last more than a year that way too.
From Same page/section:
3 lbs Fresh cranberries (though I expect frozen will work too)
1/2 pint Red Grape concentrate or 1lb Dark Raisins
7 pints Water
2 1/2 lbs sugar (adjust as needed to hit 1.100 SG)
1/2 tsp pectic Enzyme
1/2 tsp Energizer
1 Campden Tablet
1 pkg Yeast
Use only well-ripened but sound fruit. Wash and place fruit in nylon straining bag. Press, crush and strain out juice into primary fermenter. Keeping all pulp in bag (add chopped raisins, if used), tiie top and place in primary. 2. Stir in all other ingredients EXCEPT yeast. Cover primary. 3. After 24 hrs, add yeast. Cover primary. 4. Stir daily, checking SG and press pulp lightly to aid extraction. 5. When ferment reaches 1.030 (about 5 days), strain juice lightly from bag. Syphon wine off sediment into glass jug secondary. Attach airlock. 6. When ferment is complete (SG has dropped to 1.000 -- about 3 weeks), syphon off sediment into clean secondary. Reattach Lock. 7. Syphon again in 2 months and again if necessary until clear before bottling.
Courtesy of Raymond Massaccesi