12 ounces fresh cranberries, washed
1 small white onion, chunked
1/2 cup parsley leaves
4 ounces green chiles, diced
2 to 3 jalape?s, diced (optional)
2 teaspoons grated orange zest
2 teaspoons lemon juice
1/4 cup orange juice
3 tablespoons honey
Salt, to taste

Combine cranberries, onion and parsley in a food processor and chop fine. Add remaining ingredients and refrigerate at least 4 hours. This salsa will keep in the refrigerator for up to three days.