| In a large saucepan, bring sugars and water to a boil over medium heat. Stir in cranberries; return to a boil. Cook for 10 minutes or until thickened, stirring occasionally. Cool. Stir in horseradish and mustard. Transfer to a bowl; refrigerate until chilled. Spread cream cheese on a plate and top with cranberry mixture. Serve with crackers. **NOTE: This is similar to the cream cheese with pepper jelly topping only this has a little bit different flavor because it has the horseradish and mustard in it. | 
