In a small (3-quart) sauce pan set over medium-high, add the cranberries and sugar and stir to combine. After several minutes, the cranberries will start to pop, releasing their natural juices. Add the chiles. Stir until all of the sugar is dissolved and cranberries have split open, about 10 minutes. Remove from heat and let cool. Add the jicama and salt, usually about 1/2 teaspoon, and stir to combine.