Prep: 30 min. + chilling Yield: 30 Servings
1 package (12 ounces) fresh or frozen cranberries
1 medium tangerine, peeled and seeded
1/2 cup red wine vinegar
1/4 cup chopped shallots
1/2 cup sugar
1/4 cup chopped seeded jalapeno peppers
1/4 teaspoon pepper
30 slices French bread (1/4 inch thick)
1 package (8 ounces) reduced-fat cream cheese
1/2 pound shaved deli smoked turkey
Place cranberries and tangerine in a food processor; cover and process until coarsely chopped. Set aside.
In a small saucepan, bring vinegar and shallots to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1/3 cup, stirring occasionally. Stir in the sugar, jalapenos, pepper and reserved cranberry mixture. Cook for 5 minutes over medium heat, stirring frequently. Transfer to a small bowl; refrigerate until chilled.
Place bread on ungreased baking sheets; lightly spray bread on both sides with cooking spray. Broil 3-4 in. from the heat for 1-2 minutes on each side or until lightly browned. Spread each slice with 1-1/2 teaspoons cream cheese; top with turkey and 1 tablespoon cranberry mixture. Yield: 2-1/2 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
1 appetizer equals 79 calories, 3 g fat (1 g saturated fat), 8 mg cholesterol, 131 mg sodium, 11 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.