Ingredients
-
1/2
-
1/4
-
2
-
1
-
3/4
-
-
-
-
-
-
-
-
-
-
Directions
Dried Cranberry Chutney Appetizers, Made in minutes with just four ingredients, this chutney makes a great side dish You can also use it to perk up grilled chicken, roasted vegetables, or tortilla wraps , Delish! Made this for my Thanksgiving appetizers today Will be serving it over cream cheese with crackers Love the combination of the cranberries and the mango chutney – so flavorful! Can’t wait to wow my dinner guests! Made for Everyday is a Holiday tag, November, 2011 , I love cream cheese so this recipe is so damn good
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Steps
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1
Done
|
Combine Dried Cranberries, Water, Sugar, and Ginger in a Small Saucepan. |
|
2
Done
|
Bring to Boiling. |
|
3
Done
|
Cover and Remove from Heat. |
|
4
Done
|
Let Stand For 15 Minutes. |
|
5
Done
|
Snip Any Large Pieces of Mango Chutney. |
|
6
Done
|
Stir Chutney Into Cranberry Mixture. |
|
7
Done
|
Cover and Chill at Least 2 Hours (overnight Recommended). |
|
8
Done
|
Serve Cranberry Chutney With Soft Cheese or Cream Cheese, Apple Slices, and Crackers, or With Toasted Baguette Slices. |
|
9
Done
|
Makes About 1-1/3 Cups Chutney (twenty-One 1-Tablespoon Servings). |
|
10
Done
|
Make-Ahead Tip: Refrigerate Chutney, Covered, Up to 2 Days. |
