Start by rinsing 2 cups of fresh cranberries under cold running water. Discard any bruised or damaged berries that don’t look fresh. Once you've washed them thoroughly, set the cranberries aside in a bowl, ready for the upcoming simmering process.

Next, take 2 jalapeño peppers and slice them thinly, removing the seeds for a milder flavor. If you're feeling adventurous and enjoy heat, you can keep some seeds.

In a large saucepan, combine 1 cup of granulated sugar, ½ cup of apple cider vinegar, and ½ cup of water. Place the saucepan over medium heat and stir the mixture continuously until the sugar completely dissolves.

Once the mixture reaches a gentle simmer, add the reserved cranberries and sliced jalapeños to the saucepan. Stir well to ensure the fruits are submerged in the syrup.

Now, stir in 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground cloves, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of salt. Mix everything thoroughly.

Allow the mixture to continue simmering for about 10-15 minutes while stirring occasionally. Watch for the cranberries to start bursting and release their juices.

Remove the saucepan from the heat and let it cool for about 10 minutes.

With a sterilized jar ready, carefully pour the cranberry-jalapeño mixture into the jar, making sure to evenly distribute the cranberries and jalapeños.

Allow the jars to cool down to room temperature before sealing them.

For the best taste, refrigerate your Sweet & Spicy Cranberry Jalapeño Cowboy Candy for at least 24 hours.