This fresh cranberry salsa is a must for your Thanksgiving table. Serve it year round atop pork tenderloin and chicken dishes.
Process the cranberries in a food processor until coarsely chopped. Transfer the cranberries to a medium bowl, and add the remaining ingredients. Stir the mixture well to combine.
Transfer the cranberry mixture to a serving bowl; cover and refrigerate until ready to serve.
* For spicier salsa, include the seeds and ribs from the jalapeño. Or use a serrano chile, which has more heat.