Step 1: Pulse the cranberries 5–7 times in a food processor until finely chopped but not puréed. Transfer to a bowl.

Step 2: Stir in the jalapeño, sugar, lime juice, cilantro, green onions and salt. Cover and refrigerate for at least 2 hours so the berries release juice and mellow.

Step 3: Drain the cranberry mixture in a fine-mesh sieve for 5 minutes; reserve a spoonful of liquid if you want to loosen the topping later.

Step 4: Spread the cream cheese in a shallow serving dish, or place the two blocks side by side on a platter.

Step 5: Spoon the drained cranberry relish over the cream cheese. Serve cold with sturdy crackers or crostini.

Tip: Chop the berries finely; a smooth purée makes the topping watery.