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In a small bowl, cover dried cranberries with boiling water; let stand for 10 minutes. Drain.
- Snip any large pieces of mango chutney. In a small bowl, stir together chutney, drained cranberries, and ginger. Cover and chill for 2 hours.
- For each appetizer, spread about 1 teaspoon cream cheese on a water cracker. Top with about 2 teaspoons of the chutney mixture. If desired, sprinkle with walnuts. Serve immediately.
- Make-Ahead Directions: Prepare as directed through Step 2, except chill for up to 2 days. Serve as directed in Step 3.
Basic Nutritional Breakdown
- Calories: 57 Cal
- Protein: 1.0g
- Carbohydrates: 9.0g
- Fat: 2.0g