1 (3 ounce) package cream cheese, softened
1 tablespoon minced fresh ginger
1 tablespoon garlic powder
1 cup white wine
1 (8 ounce) bottle caramel-pecan flavored creamer
1 1/2 tablespoons chopped pecans
4 cucumbers, cucumbers and onions, finely sliced
1 small onion, sliced
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, blend gelatin, cream cheese, red onion and lemon juice. Beat until smooth ; stir into thin broth to cover.
In a large saucepan or pot, over high heat, bring the vinegar, lemon juice and pecans to a boil. Gradually reduce temperature to medium over high heat. Stir with a wooden spoon, stirring occasionally, until juice is reduced and cream cheese is melted. Season with butter or margarine.
Warm the currants and cranberries over low heat. While still warm, pour in the cream cheese mixture. Stir until the cream cheese is melted and the currants are cool, about 5 minutes.
Top with pecans; cut lemon as shown.