1 bag fresh cranberries
1 cup sugar
1 cup water
2 cups tomatoes, seeded and finely diced
½ jalapeño pepper, finely minced
½ cup scallions, finely sliced
¼ cup cilantro
2 garlic cloves finely minced
In a sauce pot, add sugar, water, and cranberries. Let simmer on low for 20 minutes. Set aside some of the juice, drain, place the cranberries in a food processor; pulse until finely chopped but not mushy. Place chopped cranberries in a bowl; mix together with scallions, jalapeno peppers, cilantro, Tomatoes, garlic, and lime juice. Add a little salt to taste.
Cover with plastic wrap and refrigerate at least 4 hours so flavors develop.
Serve with tortilla chips.