Watermelon Rind Relish

For this recipe, you'll need the rind of a five-pound melon. Use the white inner rind, not the outer green part, which might have been waxed. Shred the rind with the large holes of a box grater, or cut it into chunks and shred it in a food processor. Serve the relish with ham or fish, or stir a little into steamed carrots.

Yield: 3 1/2 cups (serving size: 2 tablespoons)

Ingredients

• 3  quarts water
• 6  cups  shredded watermelon rind
• 1  cup  sugar
• 1  cup  cider vinegar
• 1 1/2  tablespoons  dry mustard
• 2  teaspoons  ground turmeric
• 1 1/2  teaspoons  ground ginger
• 1/2  teaspoon  salt
• 1/2  teaspoon  celery seeds

Preparation

Bring 3 quarts water to a boil in a large saucepan. Add rind; cook 3 minutes. Drain well.

Combine sugar and remaining ingredients in pan; bring mixture to a boil. Reduce heat, and simmer 2 minutes. Stir in watermelon rind; simmer, uncovered, 30 minutes or until most of liquid is absorbed, stirring frequently. Cool; pour relish into airtight containers.

Note: Refrigerate Watermelon Rind Relish in airtight containers up to two months.

Nutritional Information

Calories:

42 (6% from fat)

Fat:

0.3g (sat 0.0g,mono 0.1g,poly 0.1g)

Protein:

0.4g

Carbohydrate:

10.4g

Fiber:

0.2g

Cholesterol:

0.0mg

Iron:

0.3mg

Sodium:

43mg

Calcium:

5mg