1/2 C. water
1/2 C. brown sugar, packed
1/3 C. sugar
1/4 C. cider vinegar
2 C. fresh or frozen cranberries
3/4 C. Sun-Maid Natural Raisins
1/2 C. onion, chopped
1 T. fresh ginger, grated
1/2 tsp. red pepper flakes
6 T. cream cheese, softened
1-1/2 C. shredded sharp
Cheddar cheese
curry powder to taste
6 8-inch flour tortillas
1-1/4 lbs. sliced deli turkey
6 T. chopped walnuts
1/2 C. fresh cilantro, chopped

Combine water, sugars and vinegar in a medium saucepan. Cook over medium heat until sugars dissolve. Add cranberries, raisins, onion, ginger and pepper flakes. Bring to a simmer and cook 5 to 10 minutes or until mixture thickens slightly. Cool, then cover and refrigerate until chilled. Combine cream cheese, Cheddar cheese and curry powder. Spread about 3 T. cheese mixture in a thin layer over each tortilla. Arrange several slices of turkey evenly over cheese. Top each with 2 to 3 T. cranberry-raisin mixture, one T. walnuts and one heaping tsp. cilantro. Roll up tortillas and wrap individually in aluminum foil. Arrange wraps on a baking sheet and bake at 350 degrees just until warm, about 5 to 10 minutes. Makes 6 servings.