Preheat your oven to 375 degrees Fahrenheit. While the oven is warming up, take your cream cheese out of the refrigerator to let it soften at room temperature, which ensures a smooth and creamy base for your dip.
In a medium saucepan over medium heat, combine the fresh cranberries, granulated sugar, orange juice, and orange zest. Cook the mixture for about 8 to 10 minutes, stirring occasionally, until the cranberries begin to burst and the sauce thickens into a jam-like consistency. Remove from heat and let it cool slightly.
In a medium mixing bowl, beat the softened cream cheese with the powdered sugar and alcohol-free vanilla extract until the mixture is light and fluffy. You can use a hand mixer or a sturdy whisk to ensure there are no lumps remaining.
Spread the sweetened cream cheese mixture into an even layer at the bottom of a small oven-safe baking dish or a cast-iron skillet. Spoon the cooked cranberry mixture over the top, spreading it out to the edges. If you are using pecans, sprinkle them over the top now.
Place the dish in the oven and bake for 12 to 15 minutes, or until the cheese is heated through and the edges are slightly bubbly. Be careful not to overbake, as you want the cheese to stay creamy rather than liquid. Remove from the oven, garnish with fresh rosemary for a Christmas touch, and serve immediately.
