1. In a food processor, add the shallot, jalapeño, cilantro and sugar. Pulse until finely chopped. Add the cranberries. Pulse a few more times to roughly chop. Transfer to a small bowl, and set aside.
2. Zest one of the oranges. Add the orange zest to the cranberries. Supreme the oranges by slicing off the tops and bottoms. Slice away the peel from top to bottom, exposing the pulp. Continue to slice all the way around the orange until all peel is removed. Cut between the membrane and the pulp to remove individual segments. Roughly chop the segments into small pieces.
3. Add the chopped oranges to the salsa. Then, squeeze the lime juice over the oranges. Add the lime zest and the salt. Stir to combine. Chill in the refrigerator until ready to serve. Serve over cream cheese on crackers. You can also serve the salsa as a side with ham, chicken or turkey.

Per Serving (1/2 cup): Calories: 93, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 150 mg, Carbohydrates: 24 g, Fiber: 4 g, Protein: 1 g.