Start to finish: 15 to 45 minutes

Servings: 8

1 small red onion, quartered

1 tablespoon jarred jalapeno pepper slices

2 tablespoons chopped fresh cilantro

12-ounce bag fresh cranberries

1 cup whole dried cranberries

2 tablespoons lime juice

1/4 cup agave syrup or honey

1/4 teaspoon ground cardamom

1/4 teaspoon cinnamon

1 teaspoon salt

1/4 teaspoon ground black pepper

In a food processor, combine the red onion, jalapeno peppers and cilantro. Pulse until finely chopped. Add the fresh and dried cranberries, then pulse again until coarsely chopped. Set aside.

In a large bowl, whisk together the lime juice, agave syrup or honey, salt and black pepper. Add the cranberry mixture, then toss well. If serving as a salsa, the mixture can be served immediately or refrigerated until needed. If refrigerated, let stand at room temperature for 30 minutes before serving.

If serving as a sauce, transfer the entire mixture to a large saucepan over medium-high. Bring to a boil, then reduce to a simmer and cook until the fresh cranberries have broken down, about 10 minutes. Transfer to a bowl and cool, then refrigerate until ready to serve.