Add the cranberries, sugar, cranberry juice, and salt to a medium sized pot or saucepan, and stir with a spoon or spatula.

Add the pot/saucepan to the stove and bring to a boil.

Once the mixture is boiling, use a masher to carefully smash the cranberries. You just want to gently release the cranberry juices and flavors, not completely puree the fruit, so give the cranberries 5-10 mashes.

Reduce the heat to low and let the mixture simmer for 10 minutes.

After 10 minutes, strain out the cranberry fruit pieces from the syrup.

Let the syrup cool at room temperature for at least an hour, or until it's at room temperature, and then add a lid, and place the syrup in the fridge for up to 3 weeks. Note, the syrup will thicken slightly in the fridge once it's chilled.

Add the leftover mashed cranberries (cranberry compote) to a container and place in the fridge to be used on top of pancakes/waffles/french toast/ice cream, or as an addition to mocktails and drinks.