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“A sweet-tart combo that adds a colorful accent to any meal, especially over the holidays. From Better Homes and Gardens magazine.”

Ingredients Nutrition


  1. To section grapefruit, cut off the ends of the grapefruit, then use a long, thin-bladed knife to cut out the core.
  2. Resting one end of the grapefruit on a cutting board, cut off the peel in strips.
  3. Peel the grapefruit apart and simply lift or pull each segment off the membrane, working over a bowl to catch juices.
  4. Set grapefruit sections aside (should have about 3 cups).
  5. Add enough water to the reserved grapefruit juice to measure 1 cup.
  6. In a medium saucepan combine the 1 cup grapefruit juice, sugar, and marmalade.
  7. Bring to boiling, stirring to dissolve sugar; reduce heat.
  8. Add cranberries; cook and stir for 5-8 minutes or until skins pop.
  9. Remove from heat; cool.
  10. Add grapefruit sections.
  11. Cover and chill.
  12. Just before serving, slice bananas and stir into chilled grapefruit mixture.
  13. Garnish with fresh mint, if desired.

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