In a large saucepan combine the cranberries, sugar, water, and juice.
Bring to a boil, stirring.
Cook at a low rolling boil, stirring occasionally for 10 minutes.
Cool completely at room temperature, then cover and chill in the refrigerator until cold. Serve cold with cooked meats.
Store in the refrigerator for up to 4 days.To freeze cranberry sauce: Transfer the chilled container to the freezer and store for up to 2 months.Leftovers are delicious with ice cream, pancakes, and oatmeal. Cranberry sauce can also be used in place of jam in cookie or bar recipes.