Instructions: Remove peel from 1 grapefruit and 1 orange; scrape excess white membrane from peel. Cut peel into thin strips. In large kettle, combine peel and 2 1/2 cups water; cook, covered, over low heat until tender, 20 minutes.

Section grapefruit and orange; chop fruit. Add with 3 cups fresh cranberries to peel; simmer 10 minutes, stirring constantly. Stir in powdered fruit pectin. Bring to boil; stir in 6 1/2 cups sugar. Bring to full rolling boil; boil hard 1 minute stirring constantly.

Remove from heat and skim foam. Let stand 15 minutes, stirring occasionally. Ladle into hot sterilized glasses. Seal.

This recipe yields 4 pints.

Yield: 4 pints

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