Recipe by Outta Here
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.
Top Review by mary winecoff
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.
- 1 grapefruit
- 1 orange
- 2 1⁄2 cups water
- 3 cups fresh cranberries (or frozen)
- 1 3⁄4 ounces powdered fruit pectin
- 6 1⁄2 cups sugar
Directions See How It's Made
- 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.