Heat oven to 325°F. Grease 8 1/2 x 4 1/2 or 9x5-inch loaf pan. In a large bowl, beat butter and 1/2 cup sugar with electric mixer on medium speed until creamy. Add eggs one at a time, beating well after each addition, scraping sides of bowl. Add flour, baking powder, salt and baking soda. Beat on low speed just until moistened. Gradually add juice, beating just until combined. By hand, fold in Craisins® dried cranberries. Spread in pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. In small saucepan, heat 3 tablespoons sugar and 2 tablespoons juice until bubbly. Pour over hot loaf still in the pan. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely. Makes about 16 servings.