Put the cranberries, sugar, water or juice, orange zest and juice, salt, and any whole spices in a medium saucepan.

Bring to a boil, then reduce to a simmer. Cook 10 to 12 minutes, stirring now and then. The berries will pop and the liquid will thicken slightly.

Take it off the heat when most of the berries have burst but a few are still whole, and the sauce still looks loose. Stir in any liqueur now.

Cool to room temperature, it thickens noticeably as it does, then refrigerate. It reaches its final set after a few hours cold.