Place the cranberries and cherries in a slow cooker.

Halve the oranges and squeeze the juice over the fruit in the slow cooker. Then remove the pulp from the orange peels and place in the slow cooker as well.

Heat the water in a microwave to hot, then pour it, the sugar, and chopped chipotle pepper into the slow cooker. Stir the ingredients to fully combine.

Turn the slow cooker to low, cover, and cook the mix for 4 hours.

Remove from heat and allow the cranberry sauce to cool to room temperature, then serve. Or chill the cranberry sauce in the refrigerator to allow the sauce to thicken prior to serving.