Ruby Red Grapefruit Chicken Recipes

Steps:

• Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
• Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.
• Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.
• Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.
• Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.
• Remove the marmalade from the heat when the freezer sample meets your desired consistency.
• Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Steps:

• In a medium saucepan, whisk pectin into juice. Bring to a full boil over high heat.
• Add sugar and return to a rolling boil. Boil hard one minute.
• Remove from heat, and pour into hot jars leaving 1/4 inch headspace. Adjust caps, and process in boiling water bath 5 minutes.

Steps:

• Peel and section the grapefruit, squeezing all juice from membranes into a saucepan. Add cranberry sauce, honey, cloves, and salt, mixing well, then bring to a boil. Stir in the grapefruit sections. Brown your chicken in butter in a frying pan, then place in a shallow baking dish. Baste with grapefruit sauce. Bake in a 350°F oven for about 45 minutes, basting frequently. Serve the chicken with the remaining grapefruit sauce.

Steps:

• Mix all the ingredients in a plastic bag and allow to marinate for at least 2 hours.
• To bake: preheat oven to 375, spread wings out on foil lined cookie sheet and bake for 1 hour or until done.
• To grill: grill on medium high heat for approx 30 minutes or until done.

Steps:

• Preheat oven to 350 degrees F. Line an 8 inch square metal pan with non-stick foil or parchment.
• Combine flour, salt and powdered sugar. Cut in butter (food processor works well) until mixture is coarse and crumbly. It should be very dry.
• Press into pan and bake for 18 minutes or until golden brown around edges.
• Beat together eggs, sugar, grapefruit juice,and grapefruit zest. **Add more zest for a more "grapefruity" flavor.
• Whisk in baking powder, making sure you whisk out any lumps, then whisk in flour.
• Bake for 20-25 minutes or until set.
• Cool completely, then sprinkle top with powdered sugar. Lift from pan and cut into squares.