Throw all the ingredients except for the green onions and cilantro into a small saucepan and turn the saucepan on medium-low.
Stir briskly until the sugar is mixed in along with the other ingredients.
When the mixture starts to bubble turn the temperature to low.
Stir occasionally so the bottom doesn't burn, until the cranberries burst their skin.
Let the dip cool to room temperature and mix in the chopped cilantro and green onions.
Serve with crackers of your choice.