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Cranberry, Sour Cherry, and Grapefruit Chutney

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

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

Source: Martha Stewart Living, December 2003

Makes about 3 cups

Yield

Ingredients

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

Directions

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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Reviews

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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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