• 2 lemons
• 1 small red grapefruit
• 3 cups water
• 1 cup pomegranate juice
• 3 cups sugar

Slice ends off lemons; cut each into quarters, then remove all seeds. Cut crosswise into paper-thin slices; reserve in a large bowl. Slice ends off grapefruit; cut into eighths, then remvoe all seeds. Cut crosswise into paper-thin slices; add to bowl with lemon. Cover with water; chill overnight. Combine fruit and soaking liquid, pomegranate juice, and sugar in a large nonreactive saucepan. Over high heat, bring to a full boil, stirring until the sugar dissolves. Reduce heat to medium; cook until thick, stirring occasionally, about 90 minutes. Take care toward the end not to scorch marmalade. It is done when a little liquid pours off the edge of a teaspoon in one stream. Makes about 3 cups.

Courtesy: Pomegranate Council

This recipe serves 50 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 50 only.

Per serving: calories 51, fat 0.0g, 0% calories from fat, cholesterol 0mg, protein 0.1g, carbohydrates 13.2g, fiber 0.2g, sugar 12.6g, sodium 1mg, diet points 1.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 0.0, Lean meat: 0.0, Fat: 0.0, Sugar: 0.7, Very lean meat protein: 0.0

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