Boil the sugar and water until the sugar dissolves. Turn down the heat on the stove. Add the cranberries and stir until the cranberries break down slightly and it starts to thicken. The mixture will thicken when it cools and is refrigerated. Before placing the cranberry sauce in the refrigerator add the amount of Jalapeno jelly you prefer. The more you add the more “kick” the Cranberry Jalapeno Cream Cheese Appetizer will have….I add the whole jar. I do buy the mild Jalapeno Jelly. After the mixture is refrigerated and ready to serve, spread the mixture over the softened cream cheese. Serve with your favorite crackers.