Skip to main content
Advertising

Originally published Monday, December 23, 2013 at 6:05 AM

  • Share:
           
  • Comments (0)
  • Print

Recipe: Citrus Salad With Marmalade


Most Popular Comments
Hide / Show comments
No comments have been posted to this article.
Start the conversation >

advertising

Serves six to eight

5 large oranges

2 large pink grapefruit

¾ cup orange marmalade

1. To peel the oranges and grapefruit: Slice away the tops and bottoms. Sit on a flat end and slice away the orange peel and white pith with a small sharp knife.

2. Over a bowl, slice between the membranes to remove each section. Stir in the orange marmalade; the juice of the fruit will liquefy the marmalade. Cover and refrigerate. Serve very cold.

Adapted by The Seattle Times in 1993 from “The Breakfast Book” by Marion Cunningham.



News where, when and how you want it

Email Icon

The Seattle Times Historical Archives

Browse our newspaper page archives from 1900-1984

Homes -- New Home Showcase

Basement designs added to community's mix

Basement designs added to community's mix


Advertising
The Seattle Times

To keep reading, you need a subscription.

We hope you have enjoyed your complimentary access. Subscribe now for unlimited access!

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Subscriber login ►