Salted Cranberry and Ruby Red Grapefruit Marmalade

I have been making a ton of dutch oven bread lately.  Now given, I have only posted one recipe, but we are on about our 10th loaf in about a month.  There is actually a dill and cheddar loaf rising in the corner of my kitchen as I write this post.  That being said, one does need to figure out some amazing toppings…homemade toppings to put on the homemade bread.

In my ever quest to consume less mass produced processed food, making my own marmalade for my own bread seems like a natural progression.  Like most things, I get inspiration from many sources.  The Internet has done amazing things for the at-home cook.  I receive a small handful of magazines covered head to toe in the latest food trends.  And don’t forget good old fashioned cookbooks.  They are my muse.  So, one must give credit where credit is due…and, this time the credit goes to Kaela from Local Kitchen.  Her photos are spectacular…not amateur like mine.  She even put a pretty label on her’s (I’m gonna guess she is a Photoshop wiz too).  Well, the one thing I have that she didn’t have is a cute sous chef.

Cute Sous Chef

I may not have the creative photo talent that I so envy in others, but hanging out it the kitchen with this dude makes me feel like a winner!

So for the ingredients…

Marmalade Ingredients

There is a couple of small differences in my marmalade that fit my personal tastes.  Local Kitchen, I think (because I am actually a little confused about this part of her process), diced up the grapefruits and threw the the whole grapefruit in.  I might be wrong on that, but that is how I read it.  I personally thinly sliced up two of the four grapefruit rinds into really think strips.  Than I segmented just the fruit so the membrane and pith wouldn’t be in the final product.  This is a personal preference.  I should have taken a picture tutorial, but my friends from The Kitchn, did it for me.  I am not a fan of the way they peel the grapefruit.  I like the Wikihow tutorial better (although the don’t have pictures).

Marmalade Mise en Place

See?  Pretty segmented grapefruits with thinly sliced peel just waiting to be cooked down with sugar, grey salt and cranberries.

Measuring out the Maramalade Ingredients

Here is my son and I measuring out the sugar.  We used turbinado sugar because I had some and because I don’t really use it all that often.  But, I would gather that white sugar would replace it just fine.

Another difference is the addition of some good quality 100% grapefruit juice.  I really wanted to up the citrus flavor boost in the marmalade.  But, by doing this, there was more liquid in my marmalade, so the cooking time to reduce the liquid took longer.  This was a weekend project and we were not going anywhere, so we had the time.

I am a pretty lazy canner, so that means that my products can not be on the shelf for years.  I do sanitize all the jars, lids, etc. in the dishwasher before I fill them up.  I don’t do the preserve boil after I fill them.  I actually don’t do this because I am unsure of what it does to your final product.  Doesn’t it cook it some more?  Change the flavor or texture you were so careful to develop in the first place?  So, I short term can.  Hopefully the food that is canned is so delish that no one needs to store them for months or years anyway.

Marmalade Cooking

 Salted Cranberry and Ruby Red Grapefruit Marmalade

  • 4 Ruby Red Grapefruits
  • 1 (8oz) bag of frozen Cranberries (or fresh if in season)
  • 3 cups of Sugar (I used turbinado)
  • 1 cup 100% Grapefruit Juice
  • 1 cup White Wine (I used Sauvignon Blanc)
  • 2 tsp Grey Salt (I suggest a high quality salt, but any salt you have will do)
  1. Peel two of the grapefruits (I use just a regular potato peeler).  Then, thinly slice the grapefruit peel and put aside.
  2. Now peel the rind off of all the grapefruits and segment the fruit from the membrane and put into a bowl.
  3. Once all the grapefruit is ready to go, throw all the ingredients into a large stock pot, and turn on the burner to a medium heat.  Once it comes to a boil, turn it to medium low and let the marmalade gently boil until reduced by half and thickened.
  4. To test for a set marmalade, Place a small plate or saucer in to the fridge for 15 minutes. Pour a spoonful of the marmalade on to the plate and return to the fridge for 5 more minutes. If when touched it feels like a jelly like consistency, that is your set point. If it is still liquid like, than continue to cook and re-check using the fridge test every 5 minutes.
  5. Once set, turn off the burner and let your marmalade sit in the stock pot for 10-15 minutes to rest.  Then give it a good stir and finally fill the jars 3/4 full, then place the lids on.
  6. I would let them sit at room temperature for another 15 minutes or so before placing them in the fridge.  Than, place them in the fridge and use up within a couple of months.  Remember, these are just semi-preserved.  I wouldn’t feel safe advising you to put them on the shelf or keep them for years.

Filled jars of marmalade

This is a sweet and tart explosion in your mouth!  It is great slathered on toast in the morning, on a turkey sandwich, brushed on grilled chicken or pork or with some mascarpone and prosciutto on a bruschetta.  This is such a fantastic and versatile marmalade.  No go and make a homemade marmalade of your own for friends and family…Clink!

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