Pomegranate Cheesecake Shots

• 8 ounces cream cheese softened
• 3/4 cup sugar
• 2 teaspoons almond extract
• 1 braeburn apple medium
• 1 1/2 cups pomegranate juice pure unsweetened
• 1/4 cup granulated sugar
• 12 frozen cranberries or fresh

1. Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar and cranberries to a simmer over medium heat. Simmer, covered until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly toward the end, until the liquid has evaporated and the mixture is reduce to 3/4 cup, about 5 minutes.
2. With a rubber spatula, press the pulp through a medium-mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.

cream cheese, sugar, almond, braeburn apple, pomegranate juice, granulated sugar, frozen cranberries

Taken from www.yummly.com/recipe/Pomegranate-Cheesecake-Shots-1668858 (may not work)