• Prepare the cranberry pepper jelly.
• Place cream cheese on a serving plate.
  8 ounces cream cheese
• Using the back of a large spoon make a small indent into the top of the block of cheese.
  ½ cup cranberry pepper jelly
• Spoon cranberry pepper jelly over the block of cream cheese so that it settles into the indent and runs over the sides of the cream cheese.
• Then serve with crackers placed around the edge of the serving plate.
  8 ounces crackers

Cranberry pepper jelly

• Add chopped vegetables to a large stock pan with vinegar. Bring to a boil. Combine pectin with 1 cup of granulated sugar and slowly stir the pectin sugar mixture into the boiling vinegar mixture. Once sugar is dissolved stir in remaining sugar. Bring to a rolling boil and boil rapidly for 1 minute. Then remove from heat and pour into sterilized glass jars or other heat safe lidded container. Refrigerate or hot water bath can for 15 10 minutes to store until ready to use.
  1 ½ cups cranberries, 1 ½ cups red bell pepper, 4 large jalapeno peppers, 2 cups white vinegar, 6 cups granulated sugar, 2 tablespoons powdered pectin