Try watermelon rind relish with cream cheese and crackers. (Matthew Mead~AP)
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 teaspoon whole allspice
4 cups watermelon rind, green skin removed, cut into1/4 - 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
1 cup red wine vinegar
1 teaspoon salt
2 cinnamon sticks
1 (2-inch) piece fresh ginger, peeled and cut into chunks
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