Cranberry-Chutney Crackers

Grated fresh ginger gives these festive appetizers irresistible flavor. Using water crackers rather than saltier crackers helps keep sodium low.

Cranberry-Chutney Crackers + enlarge image
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2 users rated this recipe an average rating of 3.0
Yields:
20 appetizers
Prep:
20 mins
Chill:
2 hrs
Stand:
10 mins
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Cranberry-Chutney Crackers

Ingredients
1/2
cup dried cranberries
 
Boiling water
3/4
cup bottled mango chutney
1 1/2
teaspoons grated fresh ginger
1/2
8 ounce package reduced-fat cream cheese (Neufchatel), softened
20
water crackers
1/4
cup chopped walnuts, toasted (optional)

Directions

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

From the Test Kitchen

Make-Ahead Directions:

Prepare as directed through Step 2, except chill for up to 2 days. Serve as directed in Step 3.

Nutrition Facts

(Cranberry-Chutney Crackers)
    Per serving:
  • 57 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 4 mg chol.,
  • 68 mg sodium,
  • 9 g carb.,
  • 1 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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