Rinse the cranberries then transfer them to a food processor. Pulse a few times to finely chop them. Do not overprocess.
Transfer the chopped cranberries to a large bowl and add the remaining ingredients (jalapeno, shallot, green onion, cilantro, mint, sugar, vinegar, honey, lime juice and zest, and salt and pepper).
Mix well. Seal and refrigerate at least 1 hour to let the flavors mingle. It’s even better the next day.
