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Cheddar and Tomato-Jam Canapés

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

1. 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.
2. 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.

Makes 16 servings.

Recipe provided courtesy of the American Dairy Association.