In a medium saucepan, combine the cranberries and jalapeño pepper. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture begins to thicken, about 10-15 minutes.

Remove from heat and let the mixture cool slightly.

In a large bowl, beat the softened cream cheese until smooth.

Stir in the mayonnaise, brown sugar, lime juice, orange zest, salt, and pepper.

Gently fold the cooled cranberry and jalapeño mixture into the cream cheese mixture until well combined.

Cover the dip and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps the dip firm up for easier serving.

Garnish with chopped pecans or walnuts, if desired.

Serve with crackers, tortilla chips, or vegetables.