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Ruby Sunrise Marmalade

My last two posts have incorporated marmalade because once I’ve made a batch I just have to use it in my cooking! My Marmalade Bread and Butter Pudding and Blueberry and Marmalade Tea Cakes are more delicious because of the addition of Ruby Sunrise Marmalade.

I’m a huge fan of marmalade, and I’m always willing to try different citrus fruits in search of something a little different. I have to admit though, that my traditional marmalade using seville oranges, is not as good as some of my other marmalades and jams. Seville orange marmalade is clearly a work in progress..

Ruby Sunrise Marmalade is so named because of its rich orange-red hue, a little like a beautiful Sydney sunrise. It’s surprisingly simple – just three different kinds of fruit – blood orange, ruby grapefruit and mandarin. I only make small quantities at a time, so this batch was made with one each of the blood orange and grapefruit and two mandarins.

Great with toast, or adds a touch of tangy citrus to desserts.


1 ruby grapefruit 

1 blood orange 

3 mandarins (thin skinned preferable)

Water to cover fruit



Cut the grapefruit in half. Using a vegetable peeler, remove as much of the peel as you can from the fruit minus the pith. Cut the thick pith from the grapefruit  halves and discard. Chop the flesh into segments.
For the blood orange and mandarins, chop the fruit  into segments, peel and pith included. Remove as many pips as you can.

Put all the fruit into a heavy bottomed saucepan.

Cover the fruit generously with water, making sure you have enough in the pan so that the fruit does not boil dry. Bring to the boil and simmer until the fruit is tender. This should take from between 30-45 minutes.

Measure the pulp and the remaining liquid. Return to the pan adding 1.5 cups of sugar for every 1 cup of pulp. Bring to the boil, making sure the sugar is dissolved. Cook until setting point is reached  – 20 to 30 minutes. I use the saucer test* to check for setting point. Leave for 10 minutes before stirring gently. Pour carefully into sterilised jars and leave to cool.

* Testing for setting point
Take the saucepan off the heat and allow the bubbles to subside. Take out a small saucer previously placed in the freezer, and spoon a little liquid onto the saucer, then return to the freezer for 1 minute. Push the marmalade along the plate with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won’t run back straight away. If it’s not at setting point, return to the heat and boil again for  a few more minutes (maximum 5 minutes) before re-testing. Repeat until setting point is reached.

Coleslaw with Ruby Grapefruit and Golden Sultanas

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This is a throw together salad that has the advantage, as well as being instant, of being healthy and low calorie, something this cake loving writer really ought to pay more attention to…

With cabbage as the base, and a low or no fat yoghurt dressing , you can really throw in whatever you like!


1/4 white cabbage

4 spring onions

1 ruby grapefruit

A handful of golden sultanas (ordinary sultanas or raisins are fine – golden sultanas are plump and a little tart)

3 tablespoons low fat or no fat yoghurt

1.5 tablespoons white balsamic or apple cider vinegar


Finely chop the cabbage and spring onions. Add to a large bowl. Peel and segment a ruby grapefruit, making sure to remove all the bitter pith. Add to the slaw with a handful of golden sultanas.

Mix the yoghurt and vinegar in small bowl. Spoon over the coleslaw, and gently toss.

You can reserve a little spring onion, grapefruit and a few sultanas to scatter over the dish after you have mixed in the dressing, as a garnish.


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