Try this Grapefruit-Cranberry Marmalade recipe, or contribute your own.
Suggest a better descriptionUsing 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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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 42 Servings | ||
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Calories: 169 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 6.5mg | 0 % | |
Total Carbohydrate 43.6g | 13 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 43.3g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 169
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