Dried Cranberry Chutney Appetizers

Total Time
20 mins
0 mins

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.

Skip to Next Recipe




  1. Combine dried cranberries, water, sugar, and ginger in a small saucepan.
  2. Bring to boiling.
  3. Cover and remove from heat.
  4. Let stand for 15 minutes.
  5. Snip any large pieces of mango chutney.
  6. Stir chutney into cranberry mixture.
  7. Cover and chill at least 2 hours (overnight recommended).
  8. Serve cranberry chutney with soft cheese or cream cheese, apple slices, and crackers, or with toasted baguette slices.
  9. Makes about 1-1/3 cups chutney (twenty-one 1-tablespoon servings).
  10. Make-Ahead Tip: Refrigerate chutney, covered, up to 2 days.