Combine fresh cranberries, chopped jalapeños, granulated sugar, apple cider vinegar, and water in a large pot. Stir well and bring to a rolling boil over medium-high heat.

Once boiling, reduce heat to medium-low and let simmer for 15-20 minutes, stirring occasionally until thickened.

Sterilize jars by boiling them and lids in water for about 10 minutes while the relish simmers.

Ladle the hot relish into sterilized jars, leaving half an inch of headspace.

Wipe the rims of the jars, seal with lids, and allow to cool completely at room temperature.