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.

  • Yield: Makes about 3 cups

Source: The Martha Stewart Show, November Fall 2008


  • 1 bag (12-ounce) fresh or frozen (thawed) cranberries
  • 3/4 cup sugar
  • 2 tablespoons 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. Stir to combine well. Place over medium heat; cook, stirring constantly, until cranberries just begin to burst and soften, about 5 minutes. Turn off heat; stir in the cherries, and transfer mixture to a medium bowl. Let cool completely, then gently mix in grapefruit. Cover with plastic wrap, and refrigerate until ready to serve, up to 5 days.


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