Printable | Taste of Home

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
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

Printed from tasteofhome.com Jul 4, 2008

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Ginger-Cranberry Chutney Spread cont.

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.

Yield: 24 servings.