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Grapefruit Cranberry Marmalade


4 medium grapefruit, (4 pounds)
1 1/2 cups water
2 1/2 cups fresh cranberries
3 cups sugar

Using a vegetable peeler, carefully remove rind from grapefruit; discard bitter white pith. Cut rind into julienne strips. Peel and section grapefruit; set sections aside. Combine grapefruit rind, sections, and water in a large saucepan; bring to a boil. Reduce heat to medium, and simmer 15 minutes, stirring occasionally. Add cranberries, and cook 10 minutes. Stir in sugar; cook 30 minutes or until slightly thickened, stirring occasionally.

Yield: 5-1/4 cups (serving size: 2 tablespoons).

NOTE:
Pour into decorative jars or airtight containers. Store in refrigerator for up to 3 weeks.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.