Cranberry Chutney Spread
Linda Jones (Blankenhorn and Ragan days) shared this
recipe with me. She serves this (and I do too) on a small bed of cream cheese
topped with chopped nuts, green onions, and bacon. It is great to serve during the
Christmas holiday (it's appearance is very festive).
Chutney
1 medium onion, chopped
1 medium cooking apple, peeled, cored and chopped
1/4 cup chopped celery
1 - 12oz package fresh cranberries
3/4 cup sugar
1/4 cup light brown sugar
1/2 cup raisins
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 water (and more)
Cook water, apple, onion, celery until onion is
translucent. Add cranberries, sugar, raisins, spices and more water as
needed. Cook medium to medium high heat until cranberries stop popping.
Remove, cool completely. Refrigerate.
Dip create a bed of cream cheese about 1/4 inch thick You can assemble this ahead of time. Serve this cool, not
cold (or the crackers will break when spreadining).
top with cranberry chutney
top chutney with
chopped nuts (I use dried roasted peanuts)
chopped green onions
chopped fresh cooked bacon (no jar bacon)
crackers to spread dip on