Dec 20, 2012 12:35 Tex-Mex Cranberry Salsa Tex-Mex Cranberry Salsa Photo provided by Ocean SprayThe tang of cranberries pairs with the vibrant taste of jalapeño peppers in Tex-Mex Cranberry Salsa. Ocean Spray Dec. 20, 2012 Comments Tex-Mex Cranberry Salsa Makes about 21/2 cups. Recipe is from Ocean Spray. 1 cup water 1 cup sugar 1 (12-oz.) pkg. fresh or frozen cranberries 2 tbls. chopped canned jalapeño peppers 1/4 cup fresh cilantro 1/4 tsp. ground cumin 1 green onion, white and green parts, sliced 1 teaspoon lime juice 1. Combine the water and sugar in a medium saucepan, and bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for 10 minutes without stirring. Pour into a medium glass mixing bowl, and gently stir in remaining ingredients. 2. Place a piece of plastic wrap directly on the salsa. Cool at room temperature and refrigerate. Best if served at room temperature.