In a medium saucepan, combine 2 cups of fresh or frozen cranberries with 1/2 cup of freshly squeezed orange juice and 1 diced jalapeño (if using). Cook over medium heat for about 10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens into a chunky sauce.

Once the cranberry sauce reaches the desired consistency, remove it from the heat and let it cool at room temperature for about 15 minutes.

Spread 8 ounces of softened cream cheese evenly on a serving plate or in a medium-sized bowl.

Spoon the cooled cranberry sauce generously over the cream cheese layer, ensuring it covers the cream cheese completely.

If desired, sprinkle 1/4 cup of chopped salted pecans on top of the cranberry sauce.

Pair the dip with an assortment of dippers, such as gluten-free crackers, toasted baguette slices, or crisp apple slices.