To make the cranberry juice, combine the cranberries with 4 cups of water in a large pot. Cook over medium-high heat, stirring frequently so you don’t burn the fruit. When the cranberries soften and become mushy, add the remaining 4 cups of water, fruit, herbs, and spices. Bring the mixture to a boil, remove from heat and let completely cool. Strain the juice into a glass bottle, discarding the berries, herbs, and spices. Cover and refrigerate for up to 2 weeks.