Combine the cranberries with sugar or other sweetener in a heavy-duty saucepan with a pinch of salt. Cook over medium-low-heat, stirring frequently, until the sugar dissolves and the cranberries juice. When the cranberries collapse and the mixture turns thick and jammy, remove from the heat. Taste for add more for a nice balance of tart and sweet.
Add additional flavorings if you’d like and taste again. Leave the cranberries whole or mash or puree for a chunky or smooth texture.
Cool to room temperature. Transfer to a storage container and chill in the refrigerator for one month.