1. Cut the stem off the jalapeño and then cut 2 thin slices from the stem end. Set slices aside for garnish. Halve the jalapeño and remove the seeds. Mince finely and set aside.
2. Place half the cranberries and half the onion in food processor fitted with the steel blade. Pulse until mixture is evenly chopped to desired consistency (don’t overdo it!). Transfer to a bowl. Repeat with remaining cranberries and onion.
3. Stir in sugar, lime zest and all but 2 tablespoons cilantro. Add a quarter of the minced jalapeño and taste for seasoning. Add salt (in moderation) and pepper and more jalapeño as desired. Cover and chill. Sprinkle with remaining cilantro and reserved jalapeño slices before serving.
Per serving: 120 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 2mg sodium, 31g carbohydrate, 2g fiber, 27g sugar, 0g protein