Break Up The Cranberries. To start, place cranberries into the bowl of a food processor. Pulse a few times to break the cranberries down a bit, but don't puree them. (I recommend 15-20 short pulses.)

Add Remaining Ingredients. Add onion, 1/3 cup cilantro, 1 Tablespoon minced jalapeño, lime juice, honey/agave, and salt.

Pulse To Combine. Then, pulse a few times (don't puree!) to combine everything and break it down. (You'll only need 5-10 short pulses.) Stir to combine thoroughly.

Taste & Adjust. Add more cilantro, salt, honey/agave, or jalapeño, as desired. (Remember that the flavors will intensify and develop as the salsa chills in the fridge.)

Chill, If Possible. For best results, transfer the salsa to an airtight container and chill in the fridge at least 1-2 hours. The salsa will get softer, more juicy, and more flavorful.

Serve & Store. Enjoy right away on its own, or turn it into an appetizer. Salsa will keep in the fridge 4--5 days.

Plate Cream Cheese. When the salsa is done, unwrap a block of cream cheese and place it on a platter or plate. (I keep the block of cream cheese whole for easy scooping, though you can whip it and spread it out like hummus, if you prefer.)

Spoon Cranberry Salsa Over Cream Cheese. Then, spoon some of the salsa over the cream cheese. (You won't use all of the salsa. For large crowds, you can use 2 blocks of cream cheese)

Serve With Crackers or Chips. You can scoop the salsa and cream cheese together onto your cracker like a dip!