Saturday, January 2, 2010

Cranberry Grapefruit Marmalade

     I love to make jams and jellies in the summer when fruit is just busting out all over.  I make lots and like to experiment with all kinds of fruit combinations.  Every year at Christmastime I make baskets for elderly  relatives that have everything they need and are hard to buy for.  They  love to get a nice basket of jams, jellies, candied nuts, cookies, candies etc. This morning my husband's aunt who is a recipient of one of the said baskets called to thank me and rave over the "delicious" goodies I again gave her for Christmas.  She is truly thankful to get this basket every year and lets me know this is always her favorite gift.  She went on to say that she had just tried the Cranberry Grapefruit Marmalade that I gave her this year and how much she enjoyed it.  It was a new recipe that I found at in Cooking Light.  You don't need to wait till summer to make this since these fruits are in season right now!

 Cranberry Grapefruit Marmalade

         4  large grapefruit (about 4 pounds)
         1.5 cups water
         2.5 cups cranberries
  3 cups sugar

            Carefully remove the rind of each grapefruit with a vegetable peeler or pairing knife, being careful to avoid the white      pith. Slice the rind into thin strips. Place in a large saucepan.     Peel and section the grapefruit: Slice off a piece of both the top and bottom of each grapefruit until the fruit is visible. Place on a cutting board. Starting at the top and following the curve of the fruit, cut away the remaining pith until only the flesh and membrane are left. Holding the fruit on it’s side, slide a pairing knife between one section of fruit and the membrane that is holding it there, loosening it’s hold. Cut alongside the opposite side of the fruit to loosen it from the membrane on the opposite side. Continue all the way along the grapefruit. Place the grapefruit sections into the saucepan and discard the empty membrane.
         Add 1.5 cups water to the saucepan. Bring to a boil over medium. Lower the heat and simmer for 15 min, stirring occasionally. Stir in cranberries and simmer for another 10 min.     Add sugar and simmer for 30 min until slightly thickened. Continuing to stir occasionally.    Remove from heat and allow to cool 10 min. Poor into jars or plastic containers and allow to cool for another 20 min before putting on lids. Let sit on counter until room temperature. Store in the fridge or freezer.
Makes approx: 5 cups
*This will keep for 3 weeks in the fridge or 6 months in the freezer.

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