Spiced Cranberry Chutney Crackers

  • Prep 30 min
  • Total 4 hr 50 min
  • Servings 35

Ingredients

  • 1 teaspoon oil
  • 1/4 cup finely chopped onion
  • 1 cup whole berry cranberry sauce (from 16-oz. can)
  • 2 tablespoons cider vinegar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon freshly ground black pepper
  • Dash hot pepper sauce
  • 3/4 cup (about 6 ounces) fat-free or light cream cheese spread (from 8-oz. container)
  • 35 water crackers

Steps

  • 1
    Heat oil in small saucepan over medium-low heat until hot. Add onion; cook 3 to 4 minutes or until softened, stirring frequently.
  • 2
    Add cranberry sauce, vinegar, pumpkin pie spice, thyme, pepper and hot pepper sauce; mix well. Bring to a boil over medium heat. Cook 10 to 12 minutes or until thickened and reduced slightly, stirring frequently. Cool 20 minutes. Cover; refrigerate at least 4 hours or overnight.
  • 3
    Just before serving, spread about 1 teaspoon cream cheese spread on each cracker. Top each with about 1 1/2 teaspoons cranberry mixture. If desired, garnish each with fresh thyme.

  • Using canned whole cranberry sauce instead of fresh cranberries considerably speeds up cooking.
  • In a hurry? Thickly spread cream cheese onto a pretty serving plate, spoon the chutney over it and arrange the crackers around it.
  • Try this tasty chutney with roast chicken, turkey or pork; it's also nice inside meat and poultry sandwiches.

Nutrition Facts

Serving Size: 1 Appetizer
Calories
30
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
50mg
2%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
3g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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