Name: Grapefruit Cranberry Marmalade
Prep time: 30 min
Cook time: 1 h
Total time: 2 h
Yield: about 5 cups (5 half-pint jars)
Ingredients: 4 large grapefruit (about 4 pounds / 1.8 kg total); 1 1/2 cups (360 ml) water; 2 1/2 cups (about 250 g) fresh or frozen cranberries; 3 cups (600 g) granulated sugar

This jewel-toned marmalade from the KitchenSimplicity archive pairs two winter fruits: grapefruit brings the bright, slightly bitter citrus note that marmalade lovers look for, and cranberries add deep color, a sharp tang and enough natural pectin to set the batch without any boxed pectin. There are only four ingredients, and most of the work is peeling and segmenting the fruit before everything simmers together in one pot.

Make it in November or December, when cranberries are in every store and citrus is at its best. It fills about five half-pint jars, so it is a natural choice for hostess gifts, holiday brunch tables and spreading on toast or scones. This version is meant for the refrigerator and freezer rather than the pantry shelf, so give the jars with a note to keep them cold.

Tips

Refrigerated marmalade keeps for up to 3 weeks; frozen, it keeps for up to 6 months. Thaw frozen jars in the refrigerator.
Fresh cranberries hold more pectin than frozen ones and give a firmer set, but frozen berries still work; use them straight from the freezer.
The marmalade thickens further as it cools and chills, so stop cooking once it barely wrinkles on the cold plate rather than waiting for a stiff gel.
For gift jars, add a tag that says to keep the marmalade refrigerated.

Grapefruit Cranberry Marmalade

Prep

30 min

Cook

1 hr

Total

2 hr

Yield

about 5 cups (5 half-pint jars)

Ingredients

4 large grapefruit (about 4 pounds / 1.8 kg total)
1 1/2 cups (360 ml) water
2 1/2 cups (about 250 g) fresh or frozen cranberries
3 cups (600 g) granulated sugar

Steps

Put a small plate in the freezer for testing the set later. Wash the grapefruit well.
Using a vegetable peeler or a sharp paring knife, remove the colored outer peel from each grapefruit in wide strips, leaving the white pith behind. Shave off any pith still clinging to the strips, then cut the peel into thin slivers and put them in a large, heavy saucepan or Dutch oven.
Cut a slice off the top and bottom of each peeled grapefruit so it stands flat. Working from top to bottom, cut away the remaining white pith following the curve of the fruit.
Hold a grapefruit over a bowl and slide the knife along both sides of each membrane to release the segments. Add the segments and any collected juice to the pot with the peel; discard the membranes and seeds.
Add the water and bring the mixture to a boil over medium heat. Reduce the heat and simmer, stirring now and then, for 15 minutes to soften the peel.
Stir in the cranberries and simmer for another 10 minutes, until most of the berries have burst.
Add the sugar and stir until it dissolves. Keep simmering, stirring often so nothing catches on the bottom, until the marmalade has thickened slightly, about 30 minutes.
Check the set: spoon a little marmalade onto the frozen plate, wait 1 minute, then push it with your finger. If the surface wrinkles, it is ready; if it is still runny, simmer for a few more minutes and test again.
Take the pot off the heat and let the marmalade cool for 10 minutes. Ladle it into clean jars or freezer-safe containers, leaving 1/2 inch of headspace.
Let the filled jars stand uncovered for about 20 minutes, then put on the lids and leave them on the counter until they reach room temperature. Refrigerate or freeze.