1. Begin by washing the cranberries and jalapeños thoroughly. Slice the jalapeños, removing seeds if you prefer a milder flavor.
2. In a medium saucepan, combine the sugar, apple cider vinegar, salt, and cumin. Heat over medium heat until the sugar dissolves completely, stirring occasionally.
3. Once the sugar is dissolved, add the cranberries, sliced jalapeños, minced garlic, and chopped red onion to the saucepan.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes. You’ll know it’s ready when the cranberries have burst and the mixture has thickened slightly.
5. Stir in the lime juice and let the mixture cool. If you’re a cilantro fan like me, now’s the time to add it as a garnish.
6. Transfer the cooled Cranberry Jalapeño Cowboy Candy to a sterilized jar and store it in the refrigerator. It will keep well for up to two weeks.

My grandmother always said, “Taste as you go,” and this recipe is no exception. Adjust the spices and sweetness to suit your palate, and don’t be afraid to make it your own.