Combine sugar and water in a small saucepan. Add cranberry puree.
Heat the mixture over medium-high heat, stirring constantly, until the sugar is dissolved and it starts to bubble. Reduce the heat to low and continue to cook, stirring constantly, until the sauce thickens. Remove from heat and set aside.
Preheat oven to 375°. Grease a mini muffin tin and set aside.
Open the crescent rolls and place the dough on a work surface, such as a cutting board. Pinch the seams together so the dough forms a rectangle.
Use a small biscuit or cookie cutter (same as the size of the compartments of the muffin tin) to cut out 24 dough circles, and place each one in the muffin tin.
Top each crescent round with cranberry sauce and a piece of the gouda.
Bake for about 12 minutes, or until the crescent rolls are golden brown.