1/2 C. cranberries, dried

Boiling water

3/4 C. mango chutney

1 1/2 tsp. ginger, fresh

4 ounce cream cheese, reduced-fat

20 crackers, water

1/4 C. nuts, walnuts

 

In a small bowl, cover dried cranberries with boiling water; let stand for 10 minutes. Drain. Snip any large pieces of mango chutney. In a small bowl, stir together chutney, drained cranberries, and ginger. Cover and chill for at least 2 hours. For each appetizer, spread about 1 tsp. cream cheese on a water cracker. Top with about 2 tsp. of the chutney mixture. If desired, sprinkle with walnuts. Serve immediately.