The chutney begins..

cooking on the range....

Spicy Cranberry Chutney

Need: 1/4 c. chopped dried apricots (snip with scissors)
1/2 c. brown sugar - packed
1/2 c. light raisins - the gold ones
1 c. water
3 c. fresh or frozen cranberries - rinsed
1 Granny Smith apple - chopped
1 tsp. lemon zest ( I used orange.. use what you have)
1/4 c. lemon juice ( used a combination of lemon and lime )
1/4 c. crystallized ginger - snip with scissors
1/2 tsp. red pepper flakes

In saucepan:
Bring to boil apricots, brown sugar, raisins and water. Reduce to simmer for 5 min.-- stirring occasionally.

Stir in cranberries, apple, zest -- simmer about 10 min. more.

Stir in lemon juice, ginger, red pepper flakes before removing from heat. Mixture should be somewhat thick.

Serve chilled over cream cheese block with crackers; as a side with turkey, chicken or pork.

Recently tried it with cream cheese/Greek yogurt block -- oh, yes !!
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The 2nd part:
(haven't done this, so can't say if it's good or not.. seems that it would be)

Need:
2 ( 8 oz ) softened blocks cream cheese
1/2 c. spicy cranberry chutney
1/2 tsp. mustard powder
1 1/2 T. curry powder
1/2 c. sliced almonds (or whatever you like) toasted slightly

Mix:
In med. bowl softened cream cheese and chutney until blended. Add mustard powder and curry. Mix well.

Chill overnight.
Roll chilled mixture into a ball; roll in the toasted nuts to coat.
Serve with crackers or veggies.

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