Use a large saucepan so the mixture won't boil over. The syrup makes a tasty topping for ice cream or cake, or spoon it over pancakes. Refrigerate for up to one week.

Recipe by Cooking Light December 2005

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Yield:
3 cups (serving size: 1/4 cup)
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Ingredients

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Directions

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  • Combine first 3 ingredients in a large saucepan, stirring with a whisk; bring to a boil over medium-high heat. Cook, without stirring, until a candy thermometer registers 238º (about 25 minutes). Remove from heat; let stand 10 minutes. Add orange sections and grapefruit sections, stirring gently.

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Nutrition Facts

157 calories; calories from fat 1%; fat 0.1g; mono fat 0.1g; protein 0.5g; carbohydrates 40g; fiber 0.7g; iron 0.1mg; sodium 1mg; calcium 12mg.
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