Celebrating the holidays with Glutino! This sweet and spicy cranberry jalapeño chutney is perfect served on Glutino gluten free crackers with a smear of dairy-free cream cheese and a thin slice of fresh jalapeño.
When planning Christmas parties, holiday gatherings or New Year’s Eve celebrations, the food is often what brings people together. A simple, flavorful appetizer can set the tone for the whole event. I partnered with Glutino to build a festive cracker topping using their gluten free crackers in both original and multigrain varieties—light, crispy, and ideal for snacking.
Crackers make a wonderful base for dips and spreads. My theme for this spread is “Sugar, Spice, and Everything Nice.” I wanted a balance of savory and sweet, so I created a cranberry jalapeño chutney that delivers bright tartness, warming heat, and a touch of sweetness. Fresh cranberries and fresh jalapeños are the stars: the tart berries contrast beautifully with the jalapeño’s kick. A splash of orange juice brightens the mixture, and pure maple syrup rounds out the flavor.
To serve, spread a thin layer of dairy-free cream cheese on each cracker (the crackers themselves are dairy-free), top with a spoonful of the cranberry jalapeño chutney, and finish with a thin slice of fresh jalapeño for color and extra heat. The red and green presentation feels very festive—perfect for the season. Alternatively, serve the chutney as a dip alongside the crackers.
Do you prefer sweet or savory toppings on your crackers? This chutney is a crowd-pleasing combination that works well with Glutino’s gluten free crackers and makes a flavorful addition to any holiday spread.
- Jalapeño cranberry chutney
- 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
- For serving
- Glutino gluten free crackers
- 8-ounce container dairy-free cream cheese
- Thin slices fresh jalapeño
- In a medium saucepan combine cranberries, sugar, maple syrup, orange juice, diced jalapeños and salt. Stir to combine.
- Place over medium heat and bring to a simmer. Reduce heat to low and cook 20 minutes, stirring occasionally. Mash cranberries slightly with a potato masher or fork as they soften.
- Remove from heat and transfer to a glass bowl. The chutney will thicken as it cools.
- Cover and chill in the refrigerator until ready to serve.
- To assemble, spread dairy-free cream cheese on each cracker, top with chutney and finish with a thin slice of fresh jalapeño.
Get a coupon for $1.00 off any Glutino product by checking current offers from the brand.
This post is sponsored by Glutino. All opinions are my own.