Bring the water and sugar to a rolling boil in a small saucepan.

Once boiling add in the jalapeño and cranberries. Bring back to a boil then reduce to a simmer. Continue to heat for about 8-10 minutes. Mine usually only takes 8. Watch it to turn thick, and the cranberries to burst.

Lightly press on the cranberries with the back of the spoon to pop a few. Put in a bowl and allow the mixture to cool for at least 30 minutes. Or it can be refrigerated for later use. Just bring the jelly back up to room temperature.

Place the cream cheese on a plate. Top with the warm or room temp Cranberry Pepper Jelly. Serve alongside some crackers.