Kat Can Cook

0 In a heavy bottomed, medium saucepan, combine red peppers, chiles, sugar, red pepper flakes, and salt.
1 Bring to a simmer over medium heat and stir, dissolving the sugar as it cooks.
2 Add pectin and lemon juice and stir once to combine.
3 Reduce heat and cook at a simmer for 8-10 minutes.
4 Add cranberries and continue to simmer about 10 minutes more, or until cranberries start to burst and mixture begins to thicken.  The jelly will thicken further as it cools.
5 Let jelly cool off the heat, then transfer to a jar and cover.
6 Refrigerate until cold and ready to serve.
7 This jelly will keep almost a month in the refrigerator.