Prep 1 hr 10 mins
Cook 0 mins
From Chamber of Commerce Cranberry cookbook, from Westport/Grayland area of Washington coast. Use fresh cranberries, in season. I buy many bags in season and freeze them for up to a year. If using frozen, no need to thaw them first.
- Remove peel from grapefruit and orange. Scrape away white membrane from peel. Cut peel into thin strips.
- In large kettle, combine peel and water. Cover kettle and cook over low heat until peel is tender; about 20 minutes.
- Section fruit and chop. Add to kettle along with cranberries; simmer 10 minutes, stirring constantly.
- Stir in pectin. Bring to a boil; stir in sugar. Bring to full rolling boil and boil hard 1 minute, stirring constantly.
- Remove from heat and skim foam. Let stand 15 minutes, stirring occasionally.
- Ladle into hot sterilized pint jars. Seal with lids and rings and process in water bath 10 minutes. Remove from water and cool on wire rack. Lids should "ping" as they cool.
Not only is this beautiful it tastes wonderful! I had an extra bag of frozen cranberries I wanted to use up and this was the perfect marmalade to use them in. I used a red grapefruit and a red orange. The color is outstanding.
Thanks for this lovely recipe... I used mandarins, as they are so seasonal. It looks so pretty in the jar, and it tastes great... this is an annual batch for me now, thanks!
I did not have a grapefruit, so I made this with lemon & 2 oranges. It is good. I also liked that this did not call for liquid pectin. I live in L.A. CA and I can not seem to find it anywhere, only the powder kind.