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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.