GRAPEFRUIT MARMALADE
Ruby red grapefruit and sugar is all you need to make a slightly bitter, sweet, and tangy marmalade. Try this on toast or, for a twist, use it in any recipe calling requiring orange jam or marmalade. I have used it on meatballs and chicken wings with delicious results. Make sure you use organic grapefruit to ensure an edible zest.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT55m
Yield 10
Number Of Ingredients 2
Steps:
- Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
- Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.
- Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.
- Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.
- Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.
- Remove the marmalade from the heat when the freezer sample meets your desired consistency.
- Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 71.1 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.8 g, Sugar 67.1 g
PINK GRAPEFRUIT MARGARITAS
Steps:
- If you like a salt rim on the glasses, rub the lime around the edge of the glass and then dip the rim of each glass lightly in a plate of kosher salt. Set aside to dry.
- Combine the grapefruit juice, lime juice, orange liqueur, and ice in a blender and puree until smooth. Pour into a large pitcher and stir in the tequila. If youre not serving the margaritas in salted glasses, stir 1/4 teaspoon of salt into the pitcher of margaritas. Believe me, it will make a difference!
- Serve ice cold.
GRAPEFRUIT MARMALADE WITH VANILLA AND ANISE
The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.
Provided by Chris Morocco
Categories Bon Appétit Breakfast Condiment Condiment/Spread Jam or Jelly Grapefruit Anise Vanilla Lemon Juice
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Using a sharp knife, remove peel and white pith from 1 grapefruit and thinly slice. Remove peel and white pith from remaining grapefruit and discard (you won't want all of the peel and pith in the marmalade). Slice flesh of both grapefruits into rounds; remove any seeds.
- Combine sliced peel, grapefruit, and star anise in a large saucepan; scrape in seeds from vanilla bean and add pod. Toss to combine; pour in 4 cups water and bring mixture to a boil. Reduce heat and gently simmer until reduced by three-quarters, about 1 1/2 hours. Add sugar, return to a simmer, and cook until mixture is thickened and juices are syrupy (mixture will set up when a small amount is spooned onto a cold plate), 1-1 1/2 hours longer.
- Let marmalade cool slightly, then stir in lemon juice. Spoon into clean jars and let cool.
- Do Ahead
- Marmalade can be made 2 months ahead. Cover and chill.
RUBY RED GRAPEFRUIT MARTINI
Super quick and tasty grapefruit martini! Serve immediately with a lemon or grapefruit rind garnish if preferred.
Provided by KAC2
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Pour sugar onto a small plate. Wet the rim of a martini glass with cold water; dip rim in the sugar to coat.
- Fill cocktail shaker with ice; pour in grapefruit juice, vodka, and triple sec. Cover shaker with lid and shake. Strain and pour mixture into prepared martini glass.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 31.1 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 2.8 mg, Sugar 24.6 g
ORANGE-GRAPEFRUIT MARMALADE
This recipe was given to my Grandmother by her friend Marva about 25 years ago. It's been a family favorite ever since.
Provided by Morgorond
Categories Oranges
Time 1h40m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Remove peels from fruit and scrape off excess pith. Cut peels into fine strips.
- In saucepan, combine peels, baking soda and 1 1/2 cups water. Bring to boiling, cover and simmer 20 minutes.
- Meanwhile, remove white membrane from fruit and section, working over bowl to catch juices. Discard seeds.
- In 8-10 quart Dutch oven, combine sections, juice and undrained peel. Cover and simmer 10 minutes.
- Measure 3 cups cooked fruit mixture; add sugar and mix well.
- Bring to full rolling boil and boil, uncovered, 1 minute.
- Remove from heat, stir in liquid pectin and skim off foam with metal spoon. Stir and skim for 10 minutes.
- Pour into hot, sterilized jars and seal.
HONEY RUBY RED GRAPEFRUITADE
For a deep-blush citrus cooler with a bubbly finish and an adult taste, add honey to red grapefruit juice and top off the mixture with a generous splash of chilled sparkling rose wine.
Provided by Martha Stewart
Categories Cocktail Recipes
Yield Makes 7 1/2 cups
Number Of Ingredients 4
Steps:
- Bring honey and water to a boil in a small saucepan, stirring to combine. Remove from heat, and let cool.
- Combine juice and honey syrup in a pitcher. (Or cover, and refrigerate for up to 3 days.) Add rose to pitcher. Divide juice among ice-filled glasses.
RUBY RED GRAPEFRUIT MARGARITAS
This margarita recipe was given to me by a friend who tells me they are delicious! I have not tried them yet, but plan to soon.
Provided by Jazz Lover
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Use the wedge of grapefruit to rub the rims of 6 margarita glases with grapefruit juice.
- Dip the rims in the kosher salt to coat.
- Set glasses aside.
- Place the tequila, vodka, simple syrup, grapefruit juice, lime juice and ice in a bar blender and puree until smooth.
- Divide the margarita between 6 glasses and garnish with grapefruit quarters.
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