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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A recipe from my workmate. Can be stored in the fridge for a couple of days - but let it come to room temperature before serving. Best served with Chicken Crimpys! Ingredients:
2 (125 g) cans diced capsicums |
1/2 cup dark brown sugar |
1/2 cup apple cider vinegar |
250 g philadephia cream cheese |
Directions:
1. Place undrained Diced Capsicum, sugar, vinegar into a small saucepan and heat until boiling.
2. Reduce heat and simmer over a low heat for approximately 45 minutes or until thick and syrupy, stirring occasionally. Allow to cool a bit and pour over the cream cheese. Serve with crackers.
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