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Ginger-Cranberry Chutney Spread Recipe

"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."
TOTAL TIME: Prep: 5 min. Bake: 30 min. + cooling YIELD:24 servings


  • 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


  • 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.

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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.