Place all ingredients in a medium saucepan and bring to boiling. Reduce heat to medium and simmer, uncovered, about 5 minutes until all the cranberries have popped. Remove from heat and allow to cool to room temperature. Pass through a fine mesh sieve, pressing lightly on the fruit with the back of a large spoon. Do not press to hard or your syrup may become cloudy. Transfer syrup to a pitcher or bottle, cover and refrigerate until ready to use. Syrup will last in refrigerator for 2 weeks.

When ready to serve, place about 1 tablespoon of syrup in a champagne or wine glass and top with chilled champagne, carbonated water or carbonated lemon-lime beverage. Stir gently and garnish with fresh raspberries and/or cranberries threaded on a skewer, if desired. Makes about 5 cups syrup.