Celebrating the holidays with Glutino! Sweet and spicy cranberry jalapeño chutney, served on top of Glutino gluten free crackers with a little dairy free cream cheese and fresh jalapeño slices.
When planning your Christmas parties, holiday get-togethers or New Years Eve celebrations, I believe the food is the most important part. It’s what brings people together. Good food really is essential to any good party!
I’ve partnered with Glutino to create a festive cracker topping for the holidays, using their gluten free crackers. I went with the original and multigrain, which are my two faves for snacking. Light and crispy. Just the way a cracker should be.
Crackers are the perfect canvas for a good dip or spread. The theme for my spread is “Sugar, Spice and Everything Nice!” I wanted something a little savory and a little sweet. This sweet and spicy cranberry jalapeño chutney is just that combination.
Fresh cranberries and fresh jalapeño are the two stars of this sweet and spicy chutney. They are both such bold flavors that compliment each other oh so well. Tart cranberries and spicy jalapeños. So, so good. I’ve added a little orange juice for brightness and pure maple syrup to sweeten things up a bit.
When serving the cranberry jalapeño chutney, I first topped each cracker with a bit of dairy free cream cheese {the crackers are dairy free too}. Then comes the sweet and spicy chutney and a thin slice of fresh jalapeño. I love the red and green together. So Christmasy! You could also serve the chutney on it’s own as a dip.
How do you top your Glutino’s gluten free crackers? Do you prefer sweet or savory? I’m hooked and I think you will be too, on this sweet and spicy cranberry jalapeño chutney. Such a flavorful, festive addition to any holiday spread!
- 3 cups fresh or frozen cranberries
- 1/2 cup cane sugar or coconut sugar
- 1/4 cup maple syrup
- 1/4 cup orange juice
- 1-2 diced fresh jalapeños {stems, seeds and ribs removed}
- 1/4 teaspoon sea salt
- Glutino gluten free crackers
- 8-ounce container dairy free cream cheese
- thin slices fresh jalapeño
- In medium saucepan, add cranberries, sugar, maple syrup, orange juice, diced jalapeños and salt. Stir to combine.
- Place saucepan over medium heat and bring to a simmer. Reduce heat to low and cook cranberry mixture 20 minutes, stirring occasionally. Mash cranberries slightly with potato masher or fork.
- Remove from heat and pour into glass bowl. Chutney will thicken as it cools.
- Cover with plastic wrap and place in refrigerator. Chill until ready to serve.
- To serve, top cracker with dairy free cream cheese, jalapeño cranberry chutney and sliced jalapeños.
Get a coupon for $1.00 off any Glutino product by clicking here!
This post is sponsored by Glutino. All opinions are my own.
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