Spiced Cranberry Chutney Crackers

 

1

teaspoon olive or canola oil

1/4

cup finely chopped onion

1

cup whole berry cranberry sauce (from 16-oz. can)

2

tablespoons cider vinegar

1

teaspoon pumpkin pie spice

1

teaspoon dried thyme leaves

1/4

teaspoon freshly ground black pepper

Dash hot pepper sauce

3/4

cup (about 6 ounces) fat-free or light cream cheese spread (from 8-oz. container)

35

water crackers

• 1 Heat oil in small saucepan over medium-low heat until hot. Add onion; cook 3 to 4 minutes or until softened, stirring frequently.
• 2 Add cranberry sauce, vinegar, pumpkin pie spice, thyme, pepper and hot pepper sauce; mix well. Bring to a boil over medium heat. Cook 10 to 12 minutes or until thickened and reduced slightly, stirring frequently. Cool 20 minutes. Cover; refrigerate at least 4 hours or overnight.
• 3 Just before serving, spread about 1 teaspoon cream cheese spread on each cracker. Top each with about 1 1/2 teaspoons cranberry mixture. If desired, garnish each with fresh thyme.