In a medium bowl, combine the chopped cranberries, scallions, and jalapeno. Stir in the sugar, lemon juice, and salt.

Cover and refrigerate overnight. Remove from the fridge and pour into a fine mesh strainer. Press the cranberry mixture into the strainer to drain the excess liquid.

In a medium bowl, use a hand mixer and beat the softened cream cheese for 1 minute, until smooth.

Transfer the cream cheese to a 6-8-inch serving dish and spread it into an even layer.

Spread cranberry mixture over the top of the cream cheese and serve cool or at room temperature.