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Festive Cranberry Holiday Salsa

• 12 oz cranberries (1 standard bag)
• 1/4 cup sliced scallion
• 1-2 jalapeños (depending on how spicy you want it)
• 1/4 cup fresh cilantro leaves, minced
• 2 tablespoons finely grated fresh ginger
• 2 tablespoons fresh lime juice
• 1/4 to 1/3 cup sugar, depending on taste
• 2 tablespoons Sugar Bob's Finest Kind Smoked Maple Syrup
• 1 bag blue corn chips

1. Rinse the cranberries under cold water and remove any that are mushy.
2. Cut open the jalapeños and remove the seeds, mince finely and add to a medium-sized mixing bowl.
3. Place half of the cranberries in a food processor and pulse until finely chopped. Remove and add to bowl.
4. Add second half and pulse until coarsely chopped. Add to bowl.
5. Add scallions, cilantro leaves, ginger, lime juice and smoked maple syrup. Mix gently but well.
6. Add sugar to taste, starting with 1/4 cup and adding more until you're satisfied with taste. Remember that flavors will develop further.
7. Cover with plastic wrap and refrigerate for at least one hour and as long as overnight to allow flavors to develop.
8. Serve as is plain or over a softened brick of plain cream cheese with blue corn chips.