This is one of my wife’s favorite recipes during the holidays starting on Thanksgiving when fresh cranberries are easy to find. You can make it with frozen cranberries but I suggest you find whole fresh ones if available.
It’s a very simple recipe and you can play around with the ingredients based on what you have in your refrigerator. Because grapefruits are so expensive this time of year, my wife uses the slices in a jar. If we are fortunate to have someone send us a basket of ruby red grapefruit from Florida, we use them.
This recipe came from my sister-in-law but I did a little research on the Internet and think it originally came from the SunCatcher Inn’s cookbook “Inn for Breakfast” by Barb Wishon.
4 medium grapefruit
1/2 cup orange marmalade
2 cups fresh cranberries
3 medium bananas
My Suggestions for Additional Ingredients
Peeled Fall apples or pears
red or white Blackberries or blueberries in season
A little vanilla yogurt on top would be another treat and if you were looking for a nutritious meal you might think about a little granola.
How To Prepare At Home
I'm going to assume you are using fresh grapefruit. Not as easy as the slices you find in a jar but much more flavorful. If using fresh grapefruit, peel them, remove the pith, and section and be sure to work over a bowl so you can reserve any juices. If you do use the jarred slices, use the liquid they come in.
You need a cup of liquid so in a medium sized saucepan, add enough water to the natural juices to end up with a cup. To this add the marmalade and sugar and bring to a boil over medium-high heat. Be sure to stir until the sugar dissolves.
Add the fresh cranberries and cook until the skins pop. This should take about 5 minutes but can take more. Immediately remove the pan from the heat and let it cool.
Add your grapefruit slices, cover and chill in the refrigerator. Before serving, slice the bananas and add to the fruit bowl and serve.
Copyright 1997 - 2016 The Reluctant Gourmet