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Cranberry, Sour Cherry, and Grapefruit Chutney

Sweet-tart and spiced with cardamom and cloves, this chutney is delicious with any type of poultry or game bird, including duck and quail. The recipe was first featured in Martha Stewart Holiday Season's Eatings.

  • Yield: Makes about 3 cups
Cranberry, Sour Cherry, and Grapefruit Chutney

Source: The Martha Stewart Show, November Fall 2008


  • 1 (12-ounce) package fresh or frozen (thawed) cranberries
  • 3/4 cup sugar
  • 2 tablespoons apple-cider vinegar
  • 1/4 teaspoon ground cardamom
  • Pinch of ground cloves
  • Pinch of salt
  • 1/2 cup dried sour cherries
  • 2 Ruby Red grapefruits, pith and peel removed, separated into segments


  1. In a medium saucepan, combine cranberries, sugar, vinegar, cardamom, cloves, and salt. Cook over medium heat, stirring constantly, until cranberries just begin to burst and soften, about 5 minutes. Turn off heat; stir in cherries, and transfer mixture to a bowl. Let cool completely, then gently mix in grapefruit. Refrigerate in an airtight container, up to 5 days.

Reviews (1)

  • CamoMama 22 Jan, 2014

    I first made this chutney in 2008 for Thanksgiving. It pairs deliciously with both ham and turkey, as well as chicken. Some changes I made to the recipe included: using regular dried cherries (I didn't know where to find sour cherries) and I exchanged naval oranges for the grapefruit - we have some family members who take medication which would contradict with the grapefruit. This recipe is delicious!!! I make it for almost every family-holiday now.

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