Combine ingredients in a large kettle; bring to a boil. Mash cranberries with potato masher; simmer 15 minutes. Strain through several layers of cheesecloth or muslin. Stir in enough water to make 2½ quarts syrup. Store in refrigerator. Serve iced or very cold, mixed with other fruit juices, ginger ale or iced tea, as desired. We give you a few suggestions.