Place the cranberries, ketchup, brown sugar, vinegar, molasses, Worcestershire, smoked paprika, garlic powder, onion powder, black pepper, and salt in a medium saucepan over medium heat. Bring to a gentle boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally, until cranberries burst and the sauce is thick and glossy.

Remove from heat. For a smooth sauce, blend with an immersion blender or carefully transfer to a stand blender and pulse until silky. Leave it chunky if you prefer more texture.

Taste and adjust salt or vinegar as needed. Spoon into a serving bowl or jar. The sauce will be deep red and thick; serve warm or at room temperature.