Recipe by Annacia
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.
Top Review by Sydney Mike
Made these as per the recipe, but with one slight change ~ Instead of the mango chutney, I used an Apple & Raisin Chutney that I'd purchased the day before when we went to the Oak Glen apple orchards & had a blast buying all kinds of apple products! Anyway, THESE TASTY LITTLE BITES ARE JUST THAT ~ GREAT! I did serve them with cream cheese & the toasted baguette's but might go with a nice, poppy seed cracker another time! Thanks for sharing a very nice recipe! [Tagged, made & reviewed in Pleasse Review My Recipe]
- 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
- apple, slices
- toasted baguette, sliced or cracker
Directions See How It's Made
- 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.