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Combine the cranberries, lemon juice and sugar in a sauce pot and heat up over medium heat.
Cover and cook, stirring often, for about 15 minutes.
When the cranberries are cooked and given out all juice, add cranberry juice and vanilla. Cook for a few more minutes.
Strain the cranberries through a fine strainer but don't mash the berries too much or the syrup will be too thick. (If your mixture does turn out a little too thick, add another ½ cup of cranberry juice and heat through.)
You can also run the syrup through cheesecloth if you want.
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