1. In the bowl of a food processor pulse the cranberries and jalapenos until uniformly chopped. Stop before it goes to mush.
2. Remove the cranberry mixture to a bowl and add the oil, onions, and brown sugar. Also add chopped cilantro, to taste, if you are using it. You can add a little more sugar if you think it needs it, but it sweetens as it sits in the refrigerator so don't go overboard. Stir it all together and cover it with plastic wrap.
3. Let the salsa remain in the refrigerator for at least one hour. Stir it well before serving with tortilla chips.