Cranberry Cream Cheese Dip

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1 (12 ounce) package fresh cranberries

1.25 cups white sugar

0.25 cup chopped green onion

0.25 cup chopped fresh cilantro

2 tablespoons lemon juice

1 small jalapeno pepper, seeded and minced

0.25 teaspoon ground cumin

1 pinch salt

2 (8 ounce) packages cream cheese

Chop cranberries in a food processor or by hand; transfer to a bowl.
Add sugar, green onion, cilantro, lemon juice, jalapeño, cumin, and salt to cranberries; stir to combine. Cover and store in the refrigerator until cranberries have lost some bitter taste, about 4 hours.
Place cream cheese bricks on a plate; top with cranberry salsa. Serve immediately.