Place the rinsed and drained cranberries in a food processor and pulse them until finely chopped.
Take it out in a bowl and mix in the onions, jalapeno peppers, cilantro leaves, ginger, sugar and lemon juice.
Now cover this mixing bowl with a plastic wrap and refrigerate it for 4 hours till a flavor develops and the salsa becomes too sharp to begin with.
Place the cream cheese on a serving plate and cover it with the dip.
Now garnish it with the cranberries and cilantro sprigs and serve with crackers
