Start by placing fresh cranberries into a food processor or blender. Pulse them until they are coarsely chopped.

Add finely sliced green onions, cilantro, jalapeño, sugar, cumin, lemon juice, and salt to the chopped cranberries. Pulse until well blended.

Transfer the mixture to a covered container and refrigerate for at least 4 hours or overnight.

Spread softened cream cheese evenly across a serving plate or a 9-inch pie dish.

Layer the cranberry-jalapeño mixture over the cream cheese and spread evenly.

Cover the assembled dip and refrigerate for up to 1 hour before serving.

Serve with your choice of crackers.