Cranberry Mango Chutney
Cranberry Mango Chutney
Directions
- In small saucepan combine cranberries, water, sugar and ginger root. Bring to boiling.
- Reduce heat. Simmer, covered, for 5 minutes.
- Remove lid. Simmer, uncovered, for 1 to 3 minutes more or until most of the liquid evaporates. Remove from heat. Let stand for 5 minutes.
- Stir chutney into cranberry mixture. Transfer to small bowl. Cover and refrigerate for 2 to 24 hours.
- To serve, spread cream cheese on Salad Wafers. Top with chutney mixture.
Ingredients
- 1/2 cup cranberries, (dried)
- 1 tbsp ginger, root, (grated)
- - as desired Heritage Ovens® Wafers, Salad
- 3/4 cup mango chutney
- 2 tbsp sugar
- 1/4 cup water
- 6 oz West Creek® Cream Cheese, (reduced-fat, softened)