Cranberry Salsa Dip with Cream Cheese

1 12oz bag or 3 cups fresh cranberries 
1/4 cup minced green onions 
2 small (approx. 3 tablespoons) jalapeno peppers, cored, seeded, and minced 
1/2 cup sugar 
1/4 cup fresh cilantro leaves, minced 
2 tablespoons finely grated fresh ginger 
2 tablespoons fresh lemon juice 
2 (8oz) packages of cream cheese 
Cranberries and/or cilantro sprigs for garnish

Rinse, drain, and pick over cranberries. Place them in a food processor, pulse, until
finely chopped but not mushy. Place in a bowl; mix together with onions, jalapeno peppers,
sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate
at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with). On
a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and serve
with crackers.