Tuesday, November 15, 2011

Thanksgiving Recipe

Less than 24 hours and I'll be in San Diego.  While I'm away I'll be posting recipes in preparation of Thanksgiving. Yippie!

Dried Cranberry Chutney Appetizers

1/4 cup water
2 tablespoons sugar
1 tablespoon finely chopped fresh ginger
3/4 cup mango chutney
soft cheese or cream cheese
apple, slices
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!

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