Dried Cranberry Chutney Appetizers
1/2 cup dried cranberries
1/4 cup water
2 tablespoons sugar
1 tablespoon finely chopped fresh ginger
3/4 cup mango chutney
soft cheese or cream cheese
toasted baguette, sliced or cracker
Combine dried cranberries, water, sugar, and ginger in a small saucepan.
Bring to boiling.
Cover and remove from heat.
Let stand for 15 minutes.
Snip any large pieces of mango chutney.
Stir chutney into cranberry mixture.
Cover and chill at least 2 hours (overnight recommended).
Serve cranberry chutney with soft cheese or cream cheese, apple slices, and crackers, or with toasted baguette slices.
Makes about 1-1/3 cups chutney (twenty-one 1-tablespoon servings).
Make-Ahead Tip: Refrigerate chutney, covered, up to 2 days.
This recipe is SO easy!