Ingredients
1
teaspoon 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
Preparation
Heat oil in small saucepan over medium-low heat until hot. Add onion; cook 3 to 4 minutes or until softened, stirring frequently.
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.
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.
