In a food processor place all the cranberries and pulse until you get a coarse chop. You don’t want to puree the berries. Place in a bowl and add the sugar and stir

Slice the green onions, both green and white parts into thin slices and add to the cranberries.

Cut off the stem and hollow out the seeds of the jalapeno and chop into small pieces and add to the mixture.

Remove the larger stems from the cilantro and rough chop into small pieces and add to the bowl.

Cut the lime and squeeze about a tablespoon of juice and add it along with the salt and sour cream. Give everything a really good mix, cover and refrigerate for about 3-4 hours.

Choose whatever you are serving alongside the salsa, i.e., bread/crackers and spread a layer of cream cheese for the base. Using a fork, scoop up the salsa to allow the juice to drain before piling it on top! Garnish with extra cilantro or green onions.