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Rinse cranberries, discard any mushy ones, and pat dry.
Add cranberries to a blender or food processor, and pulse into smaller pieces.
Add jalapeno, onion, sugar, lime juice and salt, and pulse until finely chopped, scraping the sides with a spoon, as needed.
Add cream cheese to a large bowl, and whip with electric mixer until smooth and creamy.
Spoon relish mixture into cream cheese, and mix until well blended.
Cover, and refrigerate for 2 hours or until ready to serve. Flavor is better the longer it sits. Taste to see if more sugar is needed before serving.