Sure, even if you added a little extra champagne yeast at bottling, you should be able to prime with sugar and have it carbonate. The US-05 probably should have been able to drop gravity a little, but pitching into high alcohol is a pretty tall order for any yeast. The champagne yeast will only metabolize the simple sugars you add to prime, so even with a pretty high final gravity you'll be good to go.
I wouldn't bother with k-meta or k-sorbate if you're planning on carbonating. 10% will not strictly sanitize the cranberries, but the risk is so small that I wouldn't worry about contamination. Give it a little time to ferment out the sugars added from the cranberries, though.