Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
1 lb Watermelon rind
2 c Water
2 c Sugar
1 Lemon, sliced
1 Cinnamon stick
1 t Whole cloves
The texture of these preserves is firm and thick and
the taste redolent with spices. Underripe melons are a
good choice for this recipe because the rinds are
particularly firm.
Skin the rind and scrape it clean of any red flesh.
Cut the rind into half-inch cubes. Soak overnight in a
solution of 1 gallon water and 1/2 cup salt.
Drain rind and cook in fresh water for about 50
minutes, or until just tender when pierced with a
fork. Drain well and set aside.
To make the syrup, combine the remaining ingredients
in a pan large enough to hold all the rind. Bring to a
boil and cook for 5 minutes. Add rind and cook until
it turns transparent, about 30 minutes. Pack into
clean glass jars, cover with hot syrup and seal. Store
in the refrigerator for up to 3 months.
Uses: This makes a wonderful condiment to serve with
East Indian curries or any other hot and spicy dish.
Makes 2 to 3 pints.
PER TABLESPOON: 35 calories, 0 g protein, 9 g
carbohydrate, 0 g fat, 0 mg cholesterol, 0 mg sodium,
0 g fiber,
From an article by Georgeanne Brennan in The San
Francisco Chronicle, 9/4/91.
