Prepare ingredients: Wash and dry fresh cranberries thoroughly. Slice jalapeños lengthwise, remove seeds and membranes (optional), then mince finely. Dice onion finely. Mince garlic and ginger.

Combine base: Add diced onion to a heavy-bottomed pot over medium heat. Cook for 3–4 minutes until translucent. Do not brown.

Add aromatics: Add minced garlic and ginger. Cook for 60 seconds, stirring continuously, until fragrant.

Build the chutney: Add cranberries to the pot. Pour in cider vinegar and sugar. Stir well and scrape the bottom to prevent sticking.

Add spices and heat: Sprinkle in cinnamon, cloves, red pepper flakes (if using), and salt. Stir to evenly distribute.

Simmer: Bring to a gentle boil over medium-high heat, then reduce heat to medium-low. Simmer uncovered for 15–20 minutes, stirring every 2–3 minutes.

Taste and adjust: Remove from heat. Let cool for 2 minutes, then taste. Adjust for heat (add red pepper flakes) or sweetness (add sugar) as needed.

Cool and store: Transfer chutney to a clean glass jar or bowl. Cool to room temperature before refrigerating. Store covered in refrigerator for up to 3 weeks.