Grapefruit-cranberry marmalade

42 Servings

Ingredients

Quantity Ingredient
4 mediums Grapefruit, (4 pounds)
1½ cup Water
2½ cup Fresh cranberries
3 cups Sugar

Directions

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: 5-¼ cups (serving size: 2 tablespoons).

Per serving: 65 Calories; 0g Fat (0% calories from fat); 0g Protein; 17g Carbohydrate; 0mg Cholesterol; 0mg Sodium NOTES : Pour into decorative jars or airtight containers. Store in refrigerator for up to 3 weeks. Recipe by: Cooking Light, Jan/Feb 1995, page 130 Posted to MC-Recipe Digest V1 #396 by igor@... on Jan 28, 1997.

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