Pulse fresh cranberries in a food processor until finely chopped, about 20-30 seconds, stopping once the mixture looks evenly broken down with no large chunks. You should see a vibrant, jewel-red texture.

Stir the chopped cranberries with sugar, sliced green onions, minced jalapeno, chopped fresh cilantro, lime juice, and salt in a bowl until the sugar dissolves and everything is evenly distributed. The mixture should look glossy and speckled.

Cover and chill the cranberry mixture for at least 1 hour so the flavors meld. After chilling, the salsa will look slightly thicker and more cohesive.

Spread softened cream cheese onto a serving plate in an even layer, smoothing the surface so the toppings sit uniformly. The cream cheese should look creamy and level.

Spoon the chilled cranberry mixture over the top just before serving, letting it spread to the edges. You should see a thick jewel-red layer contrasting with the pale cream cheese.

Serve with crackers for dipping and scooping. The final presentation should show crackers arranged around the spread.