1/2 C. dried cranberries

1/4 C. water

2 T. sugar

1 T. finely chopped fresh ginger

3/4 C. mango chutney

Soft cheese or cream cheese

Apple slices

Toasted baguette slices or crackers

 

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. Serve cranberry chutney with soft cheese or cream cheese, apple slices, and crackers, or with toasted baguette slices. Makes about 1-1/3 C. chutney (twenty-one 1-T. servings). Make-Ahead Tip: Refrigerate chutney, covered, up to 2 days.