Sweet-tart and spiced with cardamom and cloves, this chutney is delicious with any type of poultry or game bird, including duck and quail.




  • 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.


Reviews (1)

6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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.