Ginger-Cranberry Chutney Spread |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 24 |
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I first became acquainted with chutney while I was serving overseas, writes LaVonne Wettering of Clermont, Florida. I prefer a tart, rather than a sweet, tasteĀand that's just what the ginger, apple juice and lemon juice bring to the ruby-red spread. I usually serve it with cream cheese and crackers, but it's wonderful with turkey slices and pork chops, too. Ingredients:
1/2 cup water |
2 tablespoons minced fresh gingerroot |
1 package (12 ounces) cranberries |
1 large tart apple, peeled and diced |
3/4 cup sugar |
2/3 cup thawed unsweetened apple juice concentrate |
1/2 cup raisins |
1/4 cup lemon juice |
2 tablespoons grated orange peel |
1 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/8 to 1/4 teaspoon ground cloves |
1/8 to 1/4 teaspoon cayenne pepper |
3 packages (8 ounces each) reduced-fat cream cheese, softened |
crackers |
Directions:
1. In a saucepan, heat water and ginger until the water is evaporated. Stir in the cranberries, apple, sugar, apple juice concentrate, raisins, lemon juice, orange peel and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until thickened. Cool.
2. Cover and store in the refrigerator. Serve 1 cup of chutney over each package of cream cheese. Spread on crackers. Yield: 24 servings.
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