• 35servings
  • 290minutes
  • 30calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsZinc, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 teaspoon oil

  2. 1/4 cup finely chopped onion

  3. 1 cup whole berry cranberry sauce (from 16-oz. can)

  4. 2 tablespoons cider vinegar

  5. 1 teaspoon pumpkin pie spice

  6. 1 teaspoon dried thyme leaves

  7. 1/4 teaspoon freshly ground black pepper

  8. Dash hot pepper sauce

  9. 3/4 cup (about 6 ounces) fat-free or light cream cheese spread (from 8-oz. container)

  10. 35 water crackers

Instructions Jump to Ingredients ↑

  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.


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