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Add the sugar and water to a pot large enough to hold the cranberries and raspberries. Turn the heat on medium and allow the sugar to dissolve.
Rinse the cranberries under running water and remove any stems or bad berries. Add them to the sugar water along with the frozen raspberries. Increase the heat to high, cover with a lid, and allow the mixture to come to a boil. Once the mixture reaches a full boil, reduce the heat to a simmer (medium-low) and allow all of the cranberries to pop (you’ll hear them).
Meanwhile, slice the jalapeño open and remove the seeds by scraping with a spoon. Set the seeds aside for later. Mince the jalapeño flesh. Add the minced jalapeño, cinnamon, and cloves to the pot. Stir and allow to simmer without a lid.
Allow the mixture to simmer for 30-45 minutes or until it has reduced and thickened slightly (it will thicken further as it cools). Taste it occasionally to see if you want more heat. If so, add some of the jalapeño seeds to the pot. If the mixture is too sweet, add some lemon juice for tartness. If you have added all of the jalapeño seeds and still want more heat, you can add some red pepper flakes.