Ginger-Cranberry Chutney Spread 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 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 Printed from tasteofhome.com Jul 4, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Ginger-Cranberry Chutney Spread cont. 3 packages (8 ounces each) reduced-fat cream cheese, softened Crackers 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. Cover and store in the refrigerator. Serve 1 cup of chutney over each package of cream cheese. Spread on crackers. *Editor's Note: 1-1/2 teaspoons of ground ginger may be substituted for the fresh gingerroot; omit the 1/2 cup of water and the first step of the recipe. Printed from tasteofhome.com Jul 4, 2008 Copyright Reiman Media Group, Inc © 2008

	Ginger-Cranberry Chutney Spread Yield: 24 servings. Printed from tasteofhome.com Jul 4, 2008 Copyright Reiman Media Group, Inc © 2008