Dried Cranberry Chutney Appetizers

1. 1

   Combine dried cranberries, water, sugar, and ginger in a small saucepan.

2. 2

   Bring to boiling.

3. 3

   Cover and remove from heat.

4. 4

   Let stand for 15 minutes.

5. 5

   Snip any large pieces of mango chutney.

6. 6

   Stir chutney into cranberry mixture.

7. 7

   Cover and chill at least 2 hours (overnight recommended).

8. 8

   Serve cranberry chutney with soft cheese or cream cheese, apple slices, and crackers, or with toasted baguette slices.

9. 9

   Makes about 1-1/3 cups chutney (twenty-one 1-tablespoon servings).

10. 10

    Make-Ahead Tip: Refrigerate chutney, covered, up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.