If you're using frozen cranberries, don't thaw them first. They'll be easier to chop up if they're still frozen.
4 cups cranberry juice
2 cups fresh or frozen cranberries
1 medium red onion, finely chopped
1/2 bunch chives, finely chopped
2 jalapeño peppers, seeded and minced
Juice of 5 limes
1/4 cup mustard oil
Salt and freshly ground black pepper, to taste
1. In a nonaluminum saucepan, bring cranberry juice to a boil over high heat. Cook until reduced to about 1/2 cup of glossy syrup. Remove from the heat and set aside.
2. In a food processor or blender, finely dice cranberries. (Do not puree.) Transfer cranberries to a bowl, add remaining ingredients and mix well. Refrigerate until ready to serve.