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To a food processor, add the cranberries, cilantro, jalapeno and green onion. Pulse until everything is finely chopped but has a bit of texture.
Transfer to a bowl, and add the pomegranate seeds, maple syrup, lime juice, zest and salt. Toss.
Serve over a bed of vegan cream cheese if desired, with tortilla chips. Store in the fridge for up to 3 days.