I grew up hating marmalades. I just did not find anything palatable about preserves that included bitter citrus peels. Over the last year or two, though, I have begun to enjoy marmalades quite a bit. I especially love to make them at home during the winter with seasonal citrus fruits.
This marmalade is made with pink grapefruit, prosecco, and organic sugar. Candied ginger adds spice and sweetness, and the resulting product is a really gorgeous color. I like this with creamy goat cheese on crackers, but it’s also good alongside cured meats like prosciutto.
This is a small-batch recipe that’s not meant to be canned. If you’d like to scale up the ingredients and can it for shelf-stable storage, check with a reputable canning reference guide to ensure there’s enough sugar for it to be safely processed in a water bath.
Pink Grapefruit Marmalade Recipe
- 2 large pink grapefruits, roughly chopped into small pieces (peel and all, but make sure to remove the seeds) to equal about 8 cups
- 2 cups Prosecco (or Champagne)
- 3-4 cups organic sugar (I used 3, but taste and add more if you’d prefer it sweeter)
- 1 cup candied ginger, chopped
- 1/2 cup dried apricots, chopped
- 1 tsp. vanilla extract
- In a large pot on the stove, heat the grapefruit pieces, prosecco, and sugar.
- Bring to a boil, reduce the heat to a simmer, and add the candied ginger and dried apricots.
- Simmer for 45-60 minutes, or until the fruits are very tender and the mixture is fairly thick.
- Turn off the heat and allow the marmalade to cool. Add the vanilla extract.
- Mix well, and then spoon into glass jar(s). Store in the refrigerator; it will keep for several weeks.
— Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo Credit: Winnie Abramson