Cranberry Citrus Marinade

1. 1

   Remove peel from 1 grapefruit and 1 orange; scrape excess white membrane from peel.

2. 2

   Cut peel into thin strips.

3. 3

   In large kettle, combine peel and 2 1/2 cups water; cook, covered, over low heat till tendeer, 20 minutes.

4. 4

   Section grapefruit and orange; chop fruit.

5. 5

   Add with 3 cups fresh cranberries to peel; simmer 10 minutes, stirring constantly.

6. 6

   Stir in one 1 3/4-ounce package powdered fruit pectin.

7. 7

   Bring to boil; stir in 6 1/2 cups sugar.

8. 8

   Bring to full rolling boil; boil hard 1 minute stirring constantly.

9. 9

   Remove from heat and skim foam.

10. 10

    Let stand 15 minutes, stirring occasionally.

11. 11

    Ladle into hot sterilized glasses.

12. 12

    Seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.