Start to finish: 1 hour
Makes 3 cups
This recipe calls for watermelon rind with the dark green thin outer 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 chunks
1 1/2 cups sugar
1 cup red wine vinegar
1 teaspoon salt
2 cinnamon sticks
One 2-inch piece fresh ginger, peeled and cut into chunks
On a 6-inch square of cheesecloth, combine the cloves and allspice. Tie the cloth into a bundle.
In a large saucepan over medium heat, combine the watermelon rind, sugar, vinegar, salt, cinnamon sticks, ginger and the spice bundle. Bring to a simmer and cook for 1 hour, or until the watermelon rind is tender. Allow the watermelon to fully cool in the liquid.
Remove and discard the spice bundle, cinnamon sticks and ginger. Store relish in an airtight container in the refrigerator for up to a month.
Per 2-tablespoon serving: 35 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 11 g carbohydrate; 0 g protein; 0 g fiber; 80 mg sodium.