2 cups fresh or frozen cranberries, thawed

5 Tbsp granulated sugar

2 Tbsp pomegranate juice

2 (8-oz.) packages cream cheese, room temperature

6 Tbsp heavy cream

2 tsp finely grated lemon zest

1/4 tsp kosher salt

1 Tbsp sliced almonds or crushed walnuts

2 tsp finely sliced scallions

1/2 tsp freshly ground black pepper (optional)

Extra-virgin olive oil, for drizzling

Assorted crackers or bagel chips, for serving

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Place the cranberries, sugar, and 1/2 cup cold water in a small saucepan over medium-high heat. Simmer for 12–14 minutes, stirring occasionally, until thickened and the berries burst.
Stir in the pomegranate juice and cook for 2 more minutes until slightly reduced. Transfer to a bowl to cool.
In a large bowl, beat the cream cheese, heavy cream, lemon zest, and salt on low speed. Increase to high speed and whip until light and fluffy.
Spoon the whipped cream cheese into a serving bowl. Top with the cooled cranberry sauce.
Sprinkle with almonds and scallions, season with pepper if using, and drizzle lightly with olive oil. Serve with crackers or bagel chips.

Add orange zest or a splash of orange juice to brighten the cranberry topping.

Swirl some cranberry sauce into the cream cheese for a marbled look.

Use toasted pumpkin seeds for a nut-free topping.

Add an extra tablespoon of cream for an even fluffier base.