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.
Ingredients
Directions
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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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