Almond Cream Cheese with Cherry Cranberry Chutney

Total, total experiment here that turned out awesome!

I wish I would have taken some photos of making it, but thought about it too late. Not to worry, pics tomorrow before it gets eaten at the neighborhood ladies party.

Almond Cream Cheese with Cherry Cranberry Chutney

1 16 oz. bag frozen cherries - quartered.
1.5 c. fresh cranberries
1 tsp cinnamon
1 c. brown sugar
1 c. water
1 c. apple sauce
1/3 can frozen apple juice (not diluted)

3 blocks cream cheese - 1/3 less fat (softened on counter for 30 mins)
1 c. brown sugar
1 1/4 c. confectioners sugar
1 tsp. almond extract

4 T cornstarch
3/4 c. water

sliced almonds
graham crackers

In a pot combine cherries, cranberries, cinnamon, brown sugar, apple juice, apple sauce, and water. Put on stove on a low setting. This will need to simmer on low for about 2 hours until you can't tell the cranberries from the cherries....

In mixer, combine cream cheese, brown sugar, confectioners sugar, and almond extract. Beat on medium setting for at least 5 mins.

Pour or scoop cream cheese mixture into 9" pie place or other glassware. Put in fridge.

When cherry cranberry chutney is completely cooked down you will want to add the cornstarch and water to thicken. Mix the water and cornstarch together in a bowl until it looks like milk. Pour into chutney and stir....do not remove from heat yet. Cook for about 15 more minutes so the cornstarch can thicken the sauce.

Take sauce off stove and put in fridge until cool or let stand on counter until cool.

When chutney is cool pour over cream cheese mixture in pie plate. Sprinkle top of chutney with almonds.

Serve this with regular graham crackers....Serves about 16.

**As always you can adjust the sweetness of both parts by adding more sugar to taste.