Each recipe makes 2-3 half-pints, depending on how long you let the cranberries break down for. If you want to preserve these, process for 15 minutes in a boiling-water canner.

Basic Cranberry Sauce

1 (12-oz) bag fresh cranberries
1/2 to 1 cup sugar
3/4 cup water

Bring water and 1/2 cup sugar to boil. Add cranberries and cook over medium heat until berries have broken down to your desired level (15-20 mins). Stir occasionally and, if desired, mash with a potato masher to break berries down further. Add additional sugar to taste.

Horseradish Cranberry Sauce
Modified from http://www.epicurious.com/recipes/food/views/Cranberry-Horseradi...

1 (12-oz) bag fresh cranberries
1/4 cup firmly packed finely grated peeled fresh horseradish (perhaps more?)
1/3 heaping cup sugar
1/3 cup water

Bring water and sugar to boil. Add cranberries and horseradish and cook over medium heat until berries have broken down to your desired level (15-20 mins). Stir occasionally and, if desired, mash with a potato masher to break berries down further.

Jalapeno Cranberry Sauce
Modified from http://lickmyspoon.com/recipes/auntie-louises-cranberry-jalapeno...

1 (12-oz) bag fresh cranberries, coarsely chopped in a food processor
1 tablespoons shallots, finely chopped
1 jalapeno pepper, chopped (more?)
1/2 tablespoon chopped garlic
1/4 cup fresh lime juice
1/4 cup water
1/2 cup sugar
Dash salt

Bring everything but cranberries to boil. Add cranberries and cook over medium heat until berries have broken down to your desired level (15-20 mins). Stir occasionally and, if desired, mash with a potato masher to break berries down further.

If canning, process 15 minutes in hot water bath.