Chop up the cranberries or use a food processor to dice up very small.
Add in the jalapeño, cilantro, green onion, lemon, sugar and salt. Mix well until the consistency becomes more of a salsa.
Mix in the pomegranates and place the mixture in the fridge for about an hour.
In a pie dish, spread softened cream cheese as the bottom layer.
Pour over the cran-pom salsa mix evenly and enjoy with crackers of choice.