Peel, core, and finely dice the apple. Chop the onion or shallot, mince the garlic, grate the ginger, and zest and juice the oranges. For less heat, remove the jalapeño or serrano seeds and inner ribs before chopping.

Add the water, vinegar, brown sugar, honey, onion, garlic, cranberries, apple, raisins, orange juice, allspice, cinnamon, ginger, jalapeño, and orange zest to a medium saucepan. Season with the salt and red pepper flakes. Stir to combine, then bring the mixture to a boil over high heat.

Once the mixture boils, reduce the heat to low and cover the pan. Simmer for about 45 minutes, stirring occasionally so the fruit cooks evenly and does not stick to the bottom.

Remove the lid and simmer for about 15 minutes more. Stir regularly as the liquid reduces. The chutney is ready when the fruit is soft and the mixture has thickened. Remember, it will become thicker as it cools.

Transfer the chutney to a bowl and let it cool to room temperature before serving or refrigerating. Serve it warm or chilled alongside savory dishes, or spoon it onto sandwiches and cheese.