1 jalapeño, stemmed, seeded and coarsely chopped
1 cup granulated sugar
2 tablespoons lime juice
1/2 teaspoon cumin
Pinch salt
2 packages (8 oz) cream cheese, softened
In a food processor or by hand, chop cranberries and jalapeño to a fine dice. Add sugar, lime juice, cumin and salt and pulse a few times or stir to combine. Pour mixture into a bowl, cover and place in refrigerator at least 4 hours or overnight. Spread softened cream cheese into a large rimmed dish (a 9-inch pie plate works well). Top cream cheese with cranberry-jalapeño mixture. Cover and place in refrigerator 2 hours to set. Serve dip with crackers.