Pulse cranberries and seeded jalapenos in a food processor until they are coarsely chopped. Add sugar, green onions, cilantro, lime juice, ginger, and salt, and pulse a few times to combine.
Pour the mixture into another bowl and cover tightly. Refrigerate for at least 4 hours or up to overnight.
When you are ready to serve, spread the softened cream cheese into a pie plate or onto a serving dish. Top with the cranberry mixture.
Refrigerate for 1-2 hours before serving.
Serve with crackers, bagel, or pita chips.
Use caution when working with chile peppers, and at least be sure to wash your hands and equipment very thoroughly afterward. Capsaicin doesn’t just taste spicy, it can also burn your fingers, eyes, mouth and nose.
For a less spicy dip, remove all of the seeds and white membranes from the jalapenos; conversely, for a more spicy dip, include some or all of them.
Serving over the cream cheese will also provide relief from the bold flavors. You could also serve with the cream cheese for more of a salsa style dip.
Store leftovers in an air tight container in the fridge for up to 5 days.
As the cranberry relish with jalapeño sits, it will naturally macerate because of the sugar and lime juice, which will cause it to release liquid over time, eventually turning it into more of a cranberry jalapeño sauce. I recommend plating only when you are ready to serve.