Cranberry Mango Chutney


  1. In small saucepan combine cranberries, water, sugar and ginger root. Bring to boiling.
  2. Reduce heat. Simmer, covered, for 5 minutes.
  3. 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.
  4. Stir chutney into cranberry mixture. Transfer to small bowl. Cover and refrigerate for 2 to 24 hours.
  5. To serve, spread cream cheese on Salad Wafers. Top with chutney mixture.


  • 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)