Put cranberries, sugar, juice and water in saucepan over medium-high heat. Bring to a boil and lower heat to medium-low.
Let cook for additional 10 minutes or until berries are falling apart.
Strain through fine mesh strainer into medium bowl. Let strainer sit over bowl until all liquid has passed through and syrup has cooled to room temperature, about 1 hour.
Discard the solids and store syrup in airtight container in refrigerator up to 2 weeks.