In a food processor, add the cranberries and jalapeño and pulse to chop roughly. Add the cilantro and pulse once or twice to chop and combine.

Squeeze the lime juice into the mixture and stir. Add the sugar and salt, stir, and refrigerate for at least 4 hours to let the flavors meld.

Drain off the excess liquids from the cranberry mixture. Save it! It makes a great spicy cranberry margarita!

Preheat your smoker or pellet grill to 235°F. Spread out a brick of cream cheese onto a baking sheet until it is about 1/2" thick.

Spoon the drained cranberry salsa over the cream cheese.

Let smoke for 15-20 minutes.

Serve with crackers and enjoy!