This cranberry sauce was delicious! Recipe comes from the November 2008 issue of Bon Appetit.
- 2 large pink grapefruits
- 1 c. sugar
- 1 c. water
- 2 1/2 c. cranberries
- 2 TBSP mint (I didn’t add this because the store didn’t have any)
- Remove the zest from one grapefruit in 2 inch strips; then cut the strips so they are 2 inches by 1/8 inch.
- Juice both grapefruits.
- In a medium saucepan, stir sugar and water over medium heat until sugar dissolves. Add grapefruit peel; bring to a boil. Reduce heat; simmer until peel is soft, about 15 minutes.
- Add grapefruit juice and cranberries; bring to a boil. Reduce heat and simmer until berries start to burst, about 10 to 15 minutes. Transfer to a bowl and stir in mint.
Cranberry Relish with Grapefruit and Mint: