Cheddar and Tomato-Jam Canapés
1 cup (16 servings)
Ingredients
- 1 (15 ounce) can chili-style chunky diced tomatoes, undrained
- 1/4 cup firmly packed dark brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon grated fresh ginger and juice
- 1/2 teaspoon ground cinnamon
- 8 ounce block of sharp Cheddar cheese
- Assorted multigrain crackers
Directions
Combine tomatoes, brown sugar, vinegar, ginger and cinnamon in a medium saucepan and bring to a simmer over medium heat, stirring constantly until sugar melts. Simmer, uncovered, until mixture reduces to 1 cup and is thick and syrupy. Remove from heat and let cool completely. Spoon into a jar, cover and refrigerate until well chilled. To serve, let jam stand at room temperature an hour before serving. Slice the cheese and arrange on crackers, top each canapé with one teaspoon of jam.