| 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.
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