Optional: blanch the cranberries for 30 seconds in boiling water, then plunge them into ice cold water. This softens the cranberries slightly and takes off their raw edge.
Chop the cranberries roughly (do not put through a food processor - they'll get mushy), and pat them dry to remove their pink liquids.
In a medium mixing bowl, whisk together the lime and orange juices, orange zest, honey, jalapenos and red onion.
Gently fold in the avocados, cranberries, and cilantro. Season with coarse salt and ground pepper. Serve with pita or tortilla chips.