Instead of the chutney or relish I used marmalade. Also, I didn’t have time to prep them overnight, so I didn’t soak the cranberries. Instead, I cooked them in syrup on low heat for about 30 minutes then cooled them before coating with sugar.
Tip: Round crackers are cuter for presentation purposes, but I found that the rectangular ones were easier to eat without making a mess.
For more finger food ideas, follow my board on Pinterest here.