Thoroughly wash the fresh cranberries and combine them with sugar, water, and salt in a small saucepan.
If you choose to include the jalapeño, remove its stem, slice it lengthwise, discard or retain seeds based on heat preference, then finely chop and add it to the saucepan.
Mix all ingredients well, cover with a lid, and heat over medium-high until the mixture reaches a boil.
Once boiling, stir once more, reduce heat to medium-low, remove the lid, and simmer gently for 5 minutes until the cranberries burst and thicken.
Switch off the heat and move the cranberry sauce to the fridge to chill.
Place the cream cheese on a serving dish and press the back of a spoon to form a groove down its center.
Spoon the cooled cranberry sauce over the cream cheese and sprinkle the sliced green onions on top.
Serve alongside crackers and apple slices for a festive and tasty appetizer.