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.