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Add cranberries and sugar to food processor and pulse until coarsely chopped, about 30 pulses. Stir in jalapeno, onion, cilantro, orange zest and orange juice. Cover and store in the refrigerator for at least 30 minutes to overnight.
To serve, arrange cream cheese on a serving tray, strain away juices from the cranberry salsa and spoon on top of the cream cheese. Serve with assorted crackers or fruit slices.