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Sweet Watermelon Rind Relish

August 16, 2011 10:44AM

Try watermelrind relish with cream cheese crackers. (Matthew Mead~AP)

Try watermelon rind relish with cream cheese and crackers. (Matthew Mead~AP)

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Updated: October 3, 2011 1:35PM



MAKES 3 CUPS

This recipe calls for watermelon rind with the thin outer dark green skin removed. The easiest way to do that is to use a paring knife to cut away the red flesh, then use a vegetable peeler to remove the skin.

1 teaspoon whole cloves

1 teaspoon whole allspice

4 cups watermelon rind, green skin removed, cut into

1/4 - inch chunks1

1/2 cups sugar

1 cup red wine vinegar

1 teaspoon salt

2 cinnamon sticks

1 (2-inch) piece fresh ginger, peeled and cut into chunks

On a 6-inch square of cheesecloth, combine cloves and allspice. Tie cloth into bundle.

In large saucepan over medium heat, combine watermelon rind, sugar, vinegar, salt, cinnamon sticks, ginger and spice bundle. Bring to simmer and cook for 1 hour, or until watermelon rind is tender. Allow watermelon to fully cool in liquid. Remove and discard spice bundle, cinnamon sticks and ginger. Store in airtight container in refrigerator for up to a month.

Nutrition facts per 2 tablespoons: 35 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 11 g carbohydrates, 0 g protein, 80 mg sodium, 0 g fiber




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