1 bell pepper
1/2 c. vinegar
3 c. cranberries
1 c. water
2 1/2 c. sugar
1 1/2 jalapeno peppers (adjust according to taste and do not remove seeds, only stem)

Core and seed bell peppers; cut into cubes and put in blender to combine with sugar and vinegar. With blender running, drop in jalapeno pepper and process until pureed. Add cranberries and combine. Transfer to a large saucepan. Add water. Bring to a boil and cook over a medium heat until mixture thickens. Pour into jars. Spread cream cheese on crackers. Add a spoon of the sauce. This will keep indefinitely if sealed and stored properly.