On the tinyholding pantry shelves (preserves)

Blood orange, grapefruit and ginger marmalade

The best way to stop them sitting in the fruit bowl reasting?

Ingredients

2x	blood oranges
1x	grapefruit
2 tbs	finely grated fresh ginger
4 cups	Sugar
1/2 cup	crystallized ginger (minced)

Cut the oranges and grapefruit into tiny pieces (use a food mixer)
Placethe chopped fruit to a large saucepan and add the grated fresh ginger, 3 cups of water, and the sugar. Bring to a boil over high heat, stirring frequently. Once it has reached a boil, reduce the heat and simmer gently, cover the pan, and cook the mixture for about half an hour. Be careful not to let it boil over.  After 30 minutes, remove pan lid, and cook until thickened, keep stirring often for about 10 to 15 minutes. As it cools it will continue to thicken. Cool slightly and then stir in the rest of the ginger.
Transfer the warm marmalade to sterilized glass jars (yoiu can do this in the dishwasher, oven or a pan of boiling water). Spread on toast and enjoy.
You can also use this as a glaze for meat. It lends itself well to ham and duck.



kiwi topping and glaze

Blend around 6 kiwis and one lemon include the pith from the lemon. Add 100g of sugar and simmer until the sugar is dissolved. this will make far too much for just the cheese cake but it can be bottled and kept to pour over icecream or simply spread on toast.
For the cheese cake slice fresh kiwi over the top and then *paint* the glaze over that.