Add the chopped bacon to a sauce pan and cook over medium heat until crisp. Remove bacon with a slotted spoon to drain on paper towels. Discard all but 1 tablespoon of the bacon fat.

Return the pan with 1 tablespoon of bacon fat to medium heat and add the chopped onion and jalapeño. Cook for about 5 minutes, stirring occasionally.

Add the vinegar, orange juice, brown sugar, salt and cranberries. Bring to a low simmer and cook until cranberries are very soft, about 15 minutes. Use the back of a wooden spoon to crush the cranberries then continue to simmer, if needed, until most of the liquid is absorbed.

Remove pan from heat and allow to cool to room temperature.

Store chutney in the refrigerator in an air-tight jar for up to one week. Serve the chutney over cream cheese with crackers.