Rinse 2 cups of fresh cranberries under cold water and combine with 1 cup of granulated sugar, 1 cup of water, a pinch of salt, and jalapeño in a saucepan. Bring to a boil, stirring occasionally.

Reduce heat to simmer and cook uncovered for about 5 minutes until cranberries burst and release juices, stirring regularly.

Remove from heat and allow the mixture to cool for at least 30 minutes.

While the cranberry mixture cools, allow 8 ounces of cream cheese to soften at room temperature. Create an indentation in the center of the cream cheese on a serving platter.

Once the cranberry mixture has cooled, spoon it over the indentation in the cream cheese.

Garnish with green onions or chives and let the dip sit for 10 minutes before serving.