| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Sauces | 42 | Servings | |
INGREDIENTS
| 4 | Grapefruit, 4 pounds | |
| 1 1/2 | c | Water |
| 2 1/2 | c | Fresh cranberries |
| 3 | c | Sugar |
INSTRUCTIONS
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: 5-1/4 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@digex.net on Jan 28, 1997.
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”