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Rinse and sort cranberries, discarding any that are bruised or mushy.
Place cranberries in a blender or food processor and pulse until the cranberries are finely chopped but not mushy.
Place the chopped cranberries in a bowl and add the jalapeños, orange juice, lime juice, sugar, cilantro, and green onions. Toss to combine.
Cover the salsa with plastic wrap and refrigerate for at least 45 minutes to meld all the flavors together.
Uncover and serve with tortilla chips or crackers.
*Optional serving step: Spread the cream cheese onto your serving platter and pour the cranberry salsa on top for a creamy and rich appetizer.