Chop the fruit. Pulse the cranberries in a food processor in short bursts until finely chopped. Stop before the mixture becomes a purée. Alternatively, chop carefully by hand, allowing extra preparation time.

Mix the topping. Transfer to a bowl. Stir in the jalapeño, green onions, sugar, lime juice, salt and optional cilantro.

Chill. Cover and refrigerate for at least two hours. Stir again and taste. If sharply tart, add a little more sugar and allow it time to dissolve. The cheese will soften the overall flavor, so taste a small amount of topping with cheese before adjusting further.

Drain. Place the topping in a fine-mesh strainer over a bowl until excess juice has drained away. Do not press it into a dry paste.

Assemble. Spread the cream cheese in a shallow serving dish. Spoon the drained topping over it, leaving a visible border. Serve with vegetables and a spreading knife.