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Cranberry-Chutney Crackers

Yield: 20 appetizers
Prep 20 mins Chill 2 hrs Stand 10 mins
Cranberry-Chutney Crackers
  • 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)

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 KitchenMake-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)
  • cal. (kcal) 57,
  • Fat, total (g) 2,
  • chol. (mg) 4,
  • sat. fat (g) 1,
  • carb. (g) 9,
  • fiber (g) 1,
  • pro. (g) 1,
  • sodium (mg) 68,
  • Percent Daily Values are based on a 2,000 calorie diet

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