1teaspoonlemon juiceyes, this in addition to the 1 tablespoon
1tablespoonorange marmaladeI have subbed apricot jam before too and it's tasty!
In medium saucepan, combine cranberries and sugar.
Over medium high heat, bring mixture to a boil stirring constantly. Do not skip stirring otherwise the sugar may burn!
Lower heat to medium low and simmer mixture for 20 minutes.
Remove pan from heat and add lemon juice, lemon zest, amaretto and orange marmalade. Stir to combine.
Let mixture cool to at least room temperature or you may store it the refrigerator for up to a week.
When ready to serve, spread cream cheese on a serving plate or board and spoon cranberry chutney over top, covering evenly.
Let cool and pour over cream cheese block or you may spread cream cheese in a shallow dish
To serve, spread a bit on a variety of crackers.
Sometimes I only use one block of cream cheese to serve. It just depends on the proportion of chutney to cheese that you like.
Also, even though the original directions call for you to stir the amaretto into the boiled cranberry mixture OFF the heat, I will bring it back to a boil so some of the alcohol cooks off. Just remember that if you will have children (or others who are alcohol averse) around who might be sampling this appetizer!