Peggy C's photos with the keyword: free

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 !! ---------------------------------------------------------------------- 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. © All rights reserved