In a small (2- or 3-quart) saucepan set over medium-high, combine the cranberries, sugar and water. When the mixture comes to a boil, reduce the heat to medium, add the chiles and cook, stirring regularly, until all of the cranberries have burst and the mixture thickens slightly, about 10 minutes. Remove from the heat and let cool. Stir in the jicama. Taste and season with salt, usually about a scant teaspoon.