Chop the cranberries: Pulse cranberries in a food processor until finely chopped but not mushy. Work in short bursts. If you don’t have a processor, chop by hand.

Build the salsa: In a bowl, combine chopped cranberries, minced jalapeno, green onions, cilantro, lime zest, lime juice, sugar or honey, salt, and cumin (if using). Stir well.

Adjust and chill: Taste and adjust sweetness, salt, and lime. The flavor should be bright and slightly sweet with a gentle burn. Cover and chill for at least 1 hour (up to 24 hours) to mellow and marry the flavors.

Prep the cream cheese base: In a mixing bowl, beat cream cheese until smooth. For a looser, spreadable texture, blend in sour cream or Greek yogurt. Spread onto a serving plate or into a shallow dish.

Drain excess liquid: After chilling, the cranberry mixture may release some juice. Stir and, if needed, spoon off a little liquid so the topping isn’t watery.

Assemble: Spoon the cranberry-jalapeno mixture evenly over the cream cheese. Don’t press too hard; you want a soft layer that’s easy to scoop.

Serve: Pair with sturdy crackers, toasted baguette slices, pita chips, or fresh veggies. Set out a small spreader for easy serving.