Remove seeds from jalapenos and discard. Mince the peppers finely.
In a medium saucepan combine the minced peppers, water, sugar, and cranberries.
Bring the mixture to boil over medium-high heat and then turn down to a simmer.
Simmer for 10 minutes.
Use a potato masher or a wooden spoon to smash the sauce into the size chunks you like. I prefer to leave the sauce somewhat chunky.
Stir in raspberries. If you are using the frozen ones you can add them frozen.
Chill the sauce and serve. Leftovers can be frozen.