*  Exported from  MasterCook  *
 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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