Source: Jay Hersh (hersh@x.org)
Mead Lover's Digest #244, 12 December 1993

Ingredients (3 gallons):

6 lbs Raw Clover Honey (from Haber Apiary in Troy, NY)
1 tsp water crystals
1 tsp yeast nutrient
3/4 oz Cascade leaf hops
Irish Moss
24 oz crushed cranberries (crushed in blender)
1 pkg red Star Champagne Yeast

Procedure:

This was one of my earlier mead concoctions. I used to boil down the
water
crystals, yeast nutrient, hops and irish moss first, to make a sort of
perservative like base liquid, then add the honey to this and steep at
180F for
45 minutes (along with the fruit). This would get added to enough cold
water to
bring the mixture to 95F or so and I'd add the yeast and let it ferment.