- 1 large pink grapefruit
2 naval oranges
2 cups Water
5 cups sugar
1/4 cup Cointreau or Grand Marnier
Quarter the grapefruit and remove the rind. Disard the seeds and remove the pulp from the membranes.
Cut oranges in quarters; remove the rind and add orange pulp to the grapefruit. Scrape the orange pith from the orange rinds. Cut the rinds into fine strips. Cut the grapefruit rinds the same way.
Quarter the limes or lemons and slice vertically into thin strips, rind and all. Remove seeds.
Put all the pulp and rinds into a large pot with the water and bring to a boil; reduce heat and simmer 20 to 30 minutes. Remove from the heat and let stand for at least 10 hours.
To the fruit mixture, add the sugar and boil rapidly for about 45 minutes until liquid reaches the jelly stage (220 degrees). As the water evaporates, stir frequently to prevent scorching.
Add Cointreau or Grand Marnier. Ladle into scalded jars.
This makes about 3 pints. This is fairly easy as far as homemade preserves go.
Mr Breakfast would like to thank skibunny for this recipe.
Recipe number 1099. Submitted 10/14/2003.