Rinse 2 cups of fresh cranberries under cold running water and discard any bruised ones. Set aside to drain.

In a large saucepan, combine 1 cup of granulated sugar, ½ cup of apple cider vinegar, and ½ cup of water over medium heat until sugar dissolves.

Once syrup reaches a gentle simmer, add rinsed cranberries and sliced jalapeños, stirring well.

Simmer for 10-15 minutes until most cranberries burst open.

Stir in 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ground nutmeg, and salt.

Continue to simmer for another 5-10 minutes until mixture thickens to a jam-like consistency.

Remove from heat and let cool for about 10 minutes.

Pour into sterilized glass jars while warm, leaving space at the top.

Seal jars and refrigerate for optimal flavor after 24 hours.

Enjoy as a dip with cream cheese and crackers or as a glaze for meats.