Before making your fresh salsa, thoroughly wash and dry the cranberries, jalapeño, cilantro, and green onion. Excess water will cause a liquid dip.

Roughly chop the jalapeño, green onion, and cilantro into no larger than 1” pieces. The food processor often has trouble ensuring the cilantro stems are finely processed, so chop them a bit finer.

Next, add cranberries, chopped jalapeño, green onion, and cilantro to a food processor.

Process the mixture in short 1-second pulses. 40 to 45 pulses is enough to get the cranberries to a relish-like consistency.

Scrape down the sides of the salsa halfway through to ensure all the ingredients are incorporated and chopped.

Place the salsa in a medium-sized bowl. Add the remaining ingredients, sugar, salt, and lime juice, and mix to incorporate. The sugar will dissolve into the cranberry juices.

Let the salsa chill in the fridge for at least 2 hours before serving. The flavors will continue to meld, and the color will deepen.