Combine chopped cranberries, sugar, water and sea salt in a heavy saucepan. You can hand chop or throw them in a food processor for a few pulses. Bring to a boil.
Stir until sugar is dissolved. Lower heat to medium and allow to simmer.
Simmer for approximately 10 minutes, stirring sporadically with a wooden spoon. Mixture will be thick and sticky.
Place a fine sieve or colander over a bowl. Strain mixture through, pressing down lightly on solids to get excess syrup out. **See note for use of solids
Whisk lemon juice into syrup and place in the refrigerator to cool slightly. Syrup will be ready for use in 10-15 minutes. You can freeze syrup or store in an airtight container for up to 3 days in the refrigerator.
If you've tried this recipe, please come back and let us know how it went!