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Cranberry Chutney Pie Pick-Ups

We traditionally have cranberry chutney instead of cranberry sauce at holiday gatherings. These scrumptious little bites are a great way to use up leftover chutney. I guarantee no one will complain about seeing it again. 


2 SB Pie Doughs (page17 of Southern Baked: Celebrating Life with Pie)

2 cups cranberries

1/2 cup water

1 small onion, sliced 

1 cup granulated sugar

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/8 teaspoon allspice

1/8 teaspoon salt

1/2 cup chopped pecans

8 ounces cream cheese, softened

2 tablespoons chopped fresh parsley


preheat oven to 375 degrees. Line a baking sheet with parchment paper. 

Roll out dough into 2 (12 inch) circles. Cut out 24 (3 inch) circles using a cookie cutter with scalloped or decorative edge. Place circles on baking sheet and prick using the times of a fork. Bake for 15 minutes. Remove the oven to cool; set aside. 

Combine cranberries, water, onion, sugar, ginger, cinnamon, allspice, and salt in a saucepan. Cook over medium heat, uncovered, for 10-15 minutes, or until cranberry skins pop. Stir in pineapple and pecans. Reduce heat to low and cook an additional 30 minutes, stirring often. Remove from heat and set aside to cool.

To serve, spoon cream cheese over circles and top with a dollop of cranberry mixture. Garnish with parsley.