Martha Stewart's Cranberry, Sour Cherry, and Grapefruit Chutney

The week before Thanksgiving I saw Martha Stewart make this chutney on her show and I was intrigued because I love cranberries, pink grapefruit, and cherries.  As you can see from the picture, my chutney looks nothing like hers, probably because I cooked down the cranberries too much and there's just not enough grapefruit in it.  I was cheap with the grapefruit:  I love pink grapefruit and I love to peel them and eat them plain so cutting the supremes of grapefruit is hard for me because it wastes so much of the fruit.  Also, at $2 a grapefruit, I don't really feel like I have the luxury of wasting it!  I cooked the cranberries down more than the recipe called for because I was worried that they would be too bitter if I didn't; however, I think that this is supposed to be a bitter recipe.  I was nervous when I used the apple cider vinegar rather than orange juice or even grapefruit juice and the end result was indeed bitter.  Usually when I make a recipe for the first time I try to follow it exactly and then I will make changes the second time around.  This time, I tasted it after it was done and I'd added the cherries (which were sweet, thank goodness, because I couldn't find dried sour cherries) it was really bitter and a little sour so I ended up adding honey and more sugar. I didn't really feel like it was palatable at all until I added the grapefruit and then I found that if you get a bite of grapefruit in every bite that it's ok.  It's so bizarre to me that the grapefruit is the sweetest thing in this chutney. 

So, would I make it again?  If I did, I would definitely substitute orange juice for the cider vinegar and keep the extra honey and sugar.  I think that this would be good for people who like really sour or bitter things (like my grandfather, who pours white vinegar on his salad!) but for me it was just too bitter!

Cranberry, Sour Cherry, and Grapefruit Chutney

Martha Stewart

1 package of fresh cranberries (or frozen, thawed)

3/4 c sugar (I used 1 cup plus 2 tbsp honey)

2 tablespoons apple cider vinegar (I would substitute OJ)

1/4 tsp ground cardamom

pinch of ground cloves

pinch of salt

1/2 c dried sour cherries

2 Ruby red grapefruits, supremed

In a medium saucepan, combine first 6 ingredients and 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 to a bowl. Let cool completely and then gently stir in grapefruit. Refrigerate in an airtight container up to 5 days.