| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Sauces |
42 |
Servings |
INGREDIENTS
| 4 |
md |
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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