Tex-Mex Cranberry Salsa recipe

1 (16 ounce) can whole-berry cranberry sauce
1/4 cup canned jalape�os, chopped
1 green onion or scallion, sliced
1 teaspoon dried cilantro
1 teaspoon ground cumin
1 teaspoon lime juice

Combine all ingredients in a medium mixing bowl. May be stored in the refrigerator for up to 1 week. Makes about 2 cups. Serve with chips or as a condiment for poultry or pork.