Using food processor or manual food chopper, finely chop up cranberries, jalapeño, cilantro, green onion. Add to a large bowl. (Use rubber gloves to protect your hands from the hot jalepeño oils. Scrape out and discard seeds first if you don't want it too spicy or skip the jalapeño if you can't handle spice at all).

Using a microplane grater, zest lemon and lime and add zest to bowl. Use a juicer to juice lemon and lime, adding approximately 2 tablespoon each citrus juice to the bowl.

Add sugars, cumin and salt to the bowl and mix until salsa is well blended. Cover bowl and refrigerate about 4 hours. This helps the cranberries break down, soften and remove their naturally bitter taste.

Before serving, spread blocks of slightly softened cream cheese evenly across a large plate or serving platter. Top with cranberry salsa evenly across the cream cheese, draining some of the juices in the bowl before adding. This helps it not be too watery. Serve with your favorite crackers or our favorite, pretzel crisps! Refrigerate leftovers.