Cut the peppers into medium dice

Coarsely chop the cranberries and finely chop the onion

Cut chili in half and remove seeds and membrane

Finely mince the jalapeno and add to a medium saucepan along with bell pepper, cranberries and onions. Add the sugar, vinegar, salt and red pepper flakes to the cranberries in the saucepan, stirring to combine

Bring mixture to a boil, then lower heat and simmer, stirring often, until mixture thickens and the cranberries soften, about 30 minutes

Cool to room temperature

Refrigerate up to 2 weeks.