---------- Recipe via Meal-Master (tm) v8.04
  Categories: Fruits
       Yield: 3 servings
       1 lg Pink grapefruit
       2    Naval or Valencia oranges
       2    Limes or lemons
            - (or 1 of each)
       2 c  Water
       5 c  Sugar
     1/4 c  Cointreau or Grand Marnier
   Quarter the grapefruit and remove rind.  Disard the
   seeds and remove the pulp from the membranes.  Cut
   oranges in quarters; remove the rind and add orange
   pulp to the grapefruit.  Scrape the orange pith from
   the orange rinds.  Cut the rinds into fine strips.
   Cut the grapefruit rinds the same way.  Quarter the
   limes or lemons and slice vertically into thin strips,
   rind and all.  Remove seeds. Put all the pulp and
   rinds into a large pot with the water and bring to a
   boil; reduce heat and simmer 20 to 30 minutes.  Remove
   from the heat and let stand for 12 hours or overnight.
   Add the sugar and boil rapidly 45 to sixty minutes,
   until liquid reaches the jelly stage (220 to 225
   degrees). As the water evaporates, stir frequently to
   prevent scorching.  Add Cointreau or any orange
   liqueur if desired.  Ladle into scalded jars. Yields
   about three pints.