Step-by-Step Instructions

• Start by rinsing the cranberries under cold water, inspecting each berry for bruises or damages. Discard any imperfections and set aside to dry.
• Prepare the jalapeño peppers by slicing them thinly, removing the seeds and membranes for milder heat, and set aside.
• In a large saucepan, combine the granulated sugar, apple cider vinegar, and water. Place on medium heat, stirring continuously until the sugar dissolves completely.
• Once the mixture reaches a gentle simmer, add the cranberries and sliced jalapeños. Stir to immerse the fruit and let bubble for 10 to 15 minutes.
• Stir in the ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt. Mix thoroughly and continue simmering for another minute or two.
• Remove the saucepan from heat and allow it to cool for about 10 minutes. This will help thicken the mixture.
• Pour the mixture into sterilized glass jars, ensuring that cranberries and jalapeños are evenly distributed.
• Let the jars cool to room temperature before sealing with lids to create a vacuum seal.
• Refrigerate for at least 24 hours before serving for optimal flavor.