Instead of using just plain water to cook the whole cranberries, I use orange juice (concentrate diluted) or cranberry juice.

Here's my favorite.
Cranberry jezabel
12 oz bag fresh or frozen cranberries
1 c. water
3/4 c. white sugar
1/2 c brown sugar
Wash and pick over the berries, put water and sugars in sauce pan( large
enough to prevent boil over) and bring to a boil, add berries and return to
a boil, cook on medium for 15 to 20 minutes from the time it returns to a
boil, stirring occasionally. Cool to luke warm and add 3 T. fresh (fresh is
hotter!) horseradish and 1T Dijon mustard, stir, refrigerate and enjoy!
Linda C

Hi Linda - love Jezebel sauce to begin with so I have a question about the horseradish. Can I use the bottled plain horseradish w/o ruining the recipe? Ann

Yep...but buy new....if it has been in the refrig for a while it loses "hot"...

This is my favorite, I usually make half a recipe since I'm the only one here that eats cranberries! Just made it again today.

Cranberry Salad

2 small pkgs. Raspberry jello
2 cups water (boiling)
1-pint ground cranberries (1 bag)
1 cup finely chopped apples
1 ½ cups sugar
1 small can crushed pineapple
1 cup chopped nuts
2 cups red seedless grapes cut in half
½ cup maraschino cherries (optional)

Dissolve jello in boiling water. Add remaining ingredients. Set in refrigerator until set.