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.