My life feels a bit like a circus right now. Everything’s going a little crazy and I’m having a hard time keeping my attention in one place. I didn’t even have the time to attempt this months Daring Bakers Challenge, which was the French Macaron. It is something I will have to try and conquer soon because it looks like so much fun! Hopefully things will get back into a regular rhythm soon so that I have more time to share with you dear folks.
The lovely Aimee over at Under the High Chair is hosting a jam swap. I could not resist contributing when I saw this marmalade recipe. I’m not sure what is up with my obsession with cranberries lately, but I can’t seem to get them out of my head. They are like little shining jewels to my minds eye and I simply must have them!
The grapefruit, cranberry combination of this marmalade intrigued me instantly and sounded like perfection. The breathtaking color is so festive and makes these perfect for giving as hostess gifts for either Thanksgiving or Christmas. If you are not a fan of marmalades then this just might be the one that breaks you. And, if you ARE a fan of marmalades then my gut tells me that you will love this! The grapefruit adds a wonderful light burst to the classic citrusy flavour and the cranberries round it out with a deep, robust, bittersweet taste.
This is a simple, straightforward recipe that requires no pectin. Just an hour of boiling 4 ingredients together, allowing it to cool and you have got a perfectly beautiful marmalade! What are you waiting for? 
- 4 large grapefruit (about 4 pounds)
- 1.5 cups water
- 2.5 cups cranberries
- 3 cups sugar
- Carefully remove the rind of each grapefruit with a vegetable peeler or pairing knife, being careful to avoid the white pith. Slice the rind into thin strips. Place in a large saucepan.
- Peel and section the grapefruit: Slice off a piece of both the top and bottom of each grapefruit until the fruit is visible. Place on a cutting board. Starting at the top and following the curve of the fruit, cut away the remaining pith until only the flesh and membrane are left. Holding the fruit on it’s side, slide a pairing knife between one section of fruit and the membrane that is holding it there, loosening it’s hold. Cut alongside the opposite side of the fruit to loosen it from the membrane on the opposite side. Continue all the way along the grapefruit. Place the grapefruit sections into the saucepan and discard the empty membrane.
- Add 1.5 cups water to the saucepan. Bring to a boil over medium. Lower the heat and simmer for 15 min, stirring occasionally.
- Stir in cranberries and simmer for another 10 min.
- Add sugar and simmer for 30 min until slightly thickened. Continuing to stir occasionally.
- Remove from heat and allow to cool 10 min. Poor into jars or plastic containers and allow to cool for another 20 min before putting on lids. Let sit on counter until room temperature. Store in the fridge or freezer.
- This will keep for 3 weeks in the fridge or 6 months in the freezer.
- Cranberries have enough natural pectin to set this jam by itself. It is important to note that fresh cranberries have more pectin then frozen ones and therefore will set firmer. I did use frozen cranberries for mine and it turned out fine.
- To remove excess pith from the peeled rind: hold the rind firmly, pith side up, with one hand and drag your pairing knife in the opposite direction, shaving away the pith.
Adapted from my recipes.
