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Mix the water, juice, and sugar in a 1-quart (1 L) mason jar. Stir until the sugar is dissolved. Stir in the ginger bug, and any additional flavors.
Cover the jar with a piece of cloth or a coffee filter held in place with a rubber band or metal ring. Place the jar somewhere warm to ferment for 3 to 5 days. Give it a good stir each day.
Once it is bubbling, strain the liquid into a swing-top bottle or plastic pop bottle. Allow it to ferment at room temperature for 3 to 5 more days to build up the carbonation. Taste a little bit, and add more sugar if needed. Most of the initial sugar will have been used up by the ginger bug, so it may be quite tart.
Once the cranberry ginger ale is fizzy, store it in the refrigerator and enjoy! Ginger bug sodas are best if consumed within four weeks of bottling.