- 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 2 hours.
- 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
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 ,
- 2 g fat
- (1 g sat. fat ,
- 4 mg chol. ,
- 68 mg sodium ,
- 9 g carb. ,
- 1 g fiber ,
- 1 g pro.