*  Exported from  MasterCook  *

                 GRANDMOTHER'S WATERMELON RIND PRESERVES

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.
  
  Posted by Stephen Ceideburg
 


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