Bring cranberries, sugar, water, thyme and juniper berries to a boil in a medium saucepan set over medium-high heat. Stir sugar until it completely dissolves.

Let mixture boil for 2 minutes, breaking up cranberries with the back of a wooden spoon to break them down.

Remove the pan from the heat and set aside to cool to room temperature allowing the flavors to deepen – about 2 hours.

Once cooled, pour syrup through a strainer and discard the solids. Pour it once again through the strainer to remove any small solids (you’ve now double strained the syrup).

Store in a glass jar. Keeps about 2 months in the refrigerator.