|Grapefruit||4 Pound (4 medium size)|
|Water||1 1⁄2 Cup (24 tbs)|
|Fresh cranberries||2 1⁄2 Cup (40 tbs)|
|Sugar||3 Cup (48 tbs)|
Remove rind from grapefruit using a veg etable peeler, and discard bitter white pith.
Cut the rind into julienne strips.
Peel and section grapefruit.
Combine grapefruit rind, sections, and water in a large saucepan; bring to a boil.
Reduce heat to medium, and simmer 15 minutes, stirring oc casionally.
Add cranberries, and cook 10 minutes.
Add sugar; cook 30 minutes or until slightly thick, stirring occasionally.
Pour into decorative jars or airtight containers.
Store in refrigerator for up to 3 weeks.