Cranberry Cream Cheese Bites

1/4 cup sugar
1/4 cup water
1 1/4 cups Ocean Spray® Fresh or Frozen Cranberries
1 teaspoon lemon juice
1/2 teaspoon finely shredded lemon peel
25 3 1/4-inch square wonton wrappers
pkg of cream cheese, cut into 24 3/4-inch cubes
Preheat oven to 350°F. Spray 24 miniature-muffin cups with non-stick cooking spray.

Combine sugar and water in a medium saucepan; bring to a boil. Add cranberries; return to a boil. Reduce heat; simmer about 3 to 4 minutes or until cranberries pop and mixture thickens slightly, stirring occasionally. Remove from heat; stir in lemon juice and peel.

Press 1 wonton wrapper gently into each muffin cup, allowing ends to extend above. Spray edges of wonton wrappers with non-stick cooking spray. Bake for 12 to 14 minutes or until bottoms of cups are beginning to brown.

Place 1 cube of cream cheese in each cup; place sheet of aluminium foil over each pan to prevent excessive browning. Bake 3 to 5 minutes or until cheese is soft. Remove from oven; top each with about 1 teaspoon cranberry mixture.