1red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces
2jalapeño chiles, seeded and minced
1/2teaspoonsalt
3/4cupwater
1/4cupcider vinegar
1cuppacked brown sugar
12ounces3 cups fresh or frozen cranberries
Notes
In a medium saucepan over medium heat, heat oil until just shimmering. Add shallot, pepper, jalapeño, and salt; cook, stirring occasionally, until shallot has softened, about 5 minutes.
Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1½ cups cranberries; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.
Add remaining 1½ cups cranberries; continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving.