DRIED CRANBERRY CHUTNEY APPETIZERS
Steps:
- Combine dried cranberries, water, sugar, and ginger in a small saucepan. Bring to boiling. Cover and remove from heat. Let stand for 15 minutes. Snip any large pieces of mango chutney. Stir chutney into cranberry mixture. Cover and chill at least 2 hours (overnight recommended). Serve cranberry chutney with soft cheese or cream cheese, apple slices, and crackers, or with toasted baguette slices. Makes about 1-1/3 cups chutney (twenty-one 1-tablespoon servings). Make-Ahead Tip: Refrigerate chutney, covered, up to 2 days.
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Alfetore Bo aiana
[email protected]I've made this chutney several times and it's always a hit. It's a great way to use up leftover cranberries.
MD : Nazmul islam
[email protected]5/5 stars! This chutney is the perfect blend of sweet and tart. I love the addition of spices.
Md Kibriya
[email protected]This was easy to make and turned out great! I used it on chicken and it was delicious.
Terence Maxx
[email protected]I'm not a big fan of cranberries, but I really enjoyed this chutney. It's not too sweet and the spices are perfectly balanced.
Dan Laplain
[email protected]This chutney is amazing! I made it for a party last weekend and it was a huge hit. The cranberries are tart and sweet, and the spices give it a wonderful flavor. I will definitely be making this again.