Put 1 cup of Cherry Lemonade into a pan. Stir in 1/2 cup of sugar and bring the combo to a simmer. Be sure to stir until the sugar is completely dissolved.
Add in a 12 oz. bag of fresh cranberries. Bring to a boil, then reduce the heat to a low simmer. Stir then cover.
Cook for 7-9 minutes. Halfway through the cooking time, uncover the pot and stir
When the cooking time is done you will notice that the whole berries have broken down (but some may still remain). Stir the sauce once more and transfer to a heat proof container. Leave the container uncovered for 30 minutes
After the initial cooling time, cover the container and place in the refrigerator to cool completely. This will allow the sauce to set.
Allow the cranberry sauce to chill for at least 4 hours.