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Ginger-Cranberry Chutney Spread

Total Time

Prep: 5 min. Bake: 30 min. + cooling

Makes

24 servings

"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."

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 zest
  • 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

  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 zest 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.
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.

Nutrition Facts

2 tablespoons: 178 calories, 6g fat (2g saturated fat), 17mg cholesterol, 215mg sodium, 28g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 lean meat, 1/2 fruit.

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