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
ounces sharp Cheddar Cheese
Harvest Bakery® Multigrain Crackers
Optional: Barbecue Sauce is a great alternative to the tomato jam
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Combine diced tomatoes, brown sugar, cider vinegar and ground 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 the jam stand at room temperature an hour before serving. Slice the cheese and arrange on crackers; top each canapé with 1 teaspoon jam.
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