This pretty salsa can be made up to three days before serving.
1 1/2 cups fresh or frozen cranberries, thawed
1/2 cup bottled roasted red bell peppers, drained and chopped
3 tablespoons honey
1/2 teaspoon grated lime zest
2 tablespoons lime juice
1 green onion, chopped
1 jalapeño pepper, seeded and minced
2 tablespoons chopped fresh cilantro
Process cranberries in a food processor until coarsely chopped; transfer to a bowl. Add bell peppers and remaining ingredients, stirring well to combine. Cover and chill until ready to serve. Serve cold or at room temperature.