Day 1: Add fresh cranberries to a food processor and pulse until finely chopped (stop before they turn into a purée). Transfer to a bowl and stir in the sugar, jalapeños, cilantro, lemon juice, and salt. Mix well, cover, and refrigerate overnight. The sugar will melt and create a sweet, glossy marinade.

Day 2: Stir the cranberry mixture (it should be syrupy) Spread softened cream cheese onto a shallow dish or serving plate. Spoon the chilled cranberry jalapeño mixture over the cream cheese. Serve with tortilla chips, pretzel crisps, crackers, or toasted baguette.