Print Options

Back to Ginger-Cranberry Chutney Spread >

Include these items:

Select reviews >

Taste of Home Logo

Ginger-Cranberry Chutney Spread

 Ginger-Cranberry Chutney Spread
"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, taste—and 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."
24 ServingsPrep: 5 min. Bake: 30 min. + cooling

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

  • 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

2 of 2

Ginger-Cranberry Chutney Spread (continued)

Directions (continued)

  • package of cream cheese. Spread on crackers. Yield: 24 servings.
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.
Nutritional Facts: One serving (2 tablespoons chutney and 1 ounce of cream cheese with 4 crackers) equals 178 calories, 6 g fat (2 g saturated fat), 17 mg cholesterol, 215 mg sodium, 28 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 lean meat, 1/2 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.