I make a wine from natal plum fruit, which is very similar to cranberries in tartness, and color. So much so, that I substitute the fruit for cranberries in breads and desserts and you would not know the difference. My best outcomes are when I balance the 20 lbs of fruit with 1/3 - 1/4 bananas and follow a basic recipe for cranberry wine. It clears remarkably fast and is usually ready to bottle in 4-6 months. It is a beautiful red / pink color.
I have played around with sweetening and additional flavoring (on occasion I have experimented with flavorings/ extracts such as cherry / rasberry) although I like it a bit dryer, my best result was when I have fortified / sweetened it almost like a traditional Japanese Plum wine. I use white rum for the fortifying as it is readily available here.
The finished products is nicely paired with savory dishes and the color is festive at holidays. Also great as a spritzer with soda water.