If you’ve always found cranberry sauce to be too sweet, this brash salsa is for you. A modicum of brown sugar cuts the astringency of the cranberries, but because the berries are left raw, you’d never accuse this salsa of being overly saccharine.
Step 1: Spread the cranberries out on a rimmed baking sheet and pick through them, removing any stems.
Step 2: Place the pecans and brown sugar in a food processor and coarsely chop. Add the cranberries, scallions, garlic, jalapeños, and cilantro to the food processor and pulse to coarsely chop the cranberries.
Step 3: Add the lime juice and olive oil. Process just to mix. Taste for seasoning, adding more brown sugar and/or lime juice as necessary and season with salt and pepper to taste. The salsa can be refrigerated, covered, for 3 days, but tastes best served within 3 hours of being made. If refrigerated, bring to room temperature before using.