I've included this recipe for those of you who like to make preserves but who are looking for something that bit less ordinary for Christmas breakfast or to give as a gift. I bought my grapefruit and cranberries in the reduced section at the supermarket but loose grapefruit are cheaper than pre-packed and markets often cheaper than shops. Cranberries are much easier to come by than they used to be and consequently the price has come down. They also freeze very well so I put mine in the freezer in boxes already weighed out and marked for this recipe. The original recipe suggested pink grapefruit but since the cranberries colour the marmalade anyway you can use whichever sort you can get hold of. The recipe comes from Catherine Atkinson who has written several books on preserving and she suggests that it makes a brilliant accompaniment for cold roast turkey. I haven't tried it myself and won't get the opportunity this year so do let me know if it does? It makes about 5 pounds in weight. I filled 6 standard honey-size jars with about 1/3 of a jar's worth left over. The W.I. markets charge from £2.50 upwards for this size jar of marmalade so you can see how much you can save by making your own.
675g (1.5lb) (pink) grapefruit
juice and pips of 2 lemons
900ml of water
225g (8oz) cranberries
1.3kg (3lb) white granulated sugar, warmed
- Scrub the grapefruit in hot water with a few drops of washing up liquid added to remove the wax. Rinse well. Halve and quarter the grapefruit, then slice them thinly, reserving the pips and any juice that runs out
- Tie the grapefruit and lemon pips in a muslin square and place in a large pan with the grapefruit slices and lemon juice and any grapefruit juice that ran during the chopping stage
- Add the water and bring to the boil. Place the lid on the pan and turn down the heat so that the liquid is still simmering inside. Simmer gently for 1 1/2 to 2 hours or until the grapefruit rind is very tender and squashes easily between your fingers after cooling
- Remove the muslin bag, leave to cool, then squeeze over the pan
- Add the cranberries to the pan, bring to the boil and replace the lid. Simmer for 15-20 minutes or until the berries have popped and softened
- Warm the sugar slightly in a baking tin in the oven. Add the sugar to the pan and stir over a low heat until the sugar has completely dissolved. Bring to the boil and boil rapidly for about 10 minutes or until setting point is reached.
- Remove the pan from the heat. You can remove any scum from the surface by quickly adding a knob of butter to the pan and stirring in one direction only until the scum has dispersed or you can skim it off with a slotted spoon. I do the former.
- Leave to cool for 10 minutes then stir and pour into warm sterilized jars. The waiting is important as it prevents the cranberries from all floating to the surface of the jars when potted. Seal then label the marmalde when the jars are cold