Cranberry Chutney

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Cranberry Chutney

Cranberry Chutney

Cranberry Chutney


1 can whole berry cranberry sauce, 16 ounce

6-8 dried figs; coarsely chopped

1 apple; peeled, cored and coarsely chopped

1/4 tsp cinnamon

1/8 tsp each of ginger, allspice and curry powder

2 Tbsp apple cider vinegar

1 Tbsp brown sugar

1 box cream cheese, 8 ounce



Combine all ingredients (except cream cheese and crackers) in a medium bowl and stir.

Chill for 2 hours or overnight.

Serve in a dish with cream cheese on bottom of the dish, then pour chutney over cream cheese and serve as a dip with crackers.

You can also serve at room temperature. Great to jar and give as a gift around the holidays.

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