Watermelon Ketchup

Ingredients

7 cups cubed seeded watermelon - (to 8)
1 teaspoon mace
1 pinch cloves
1 teaspoon cinnamon

Preparation

1
Puree the watermelon in a food processor in 2-cup batches. You should have about 4 cups of puree. Press the puree through a strainer to remove fibrous material and seeds (even seedless watermelon has some seeds).
2
Transfer the juice to a 10-inch nonstick skillet, bring it to a boil over medium heat and then reduce the heat and simmer until thick, about 1 1/2 hours, stirring from time to time. Watch carefully toward the end to prevent scorching.
3
During the last five minutes of cooking, stir in the vinegar, mace, cloves and cinnamon. Taste and add more spices if you like.
4
This recipe yields 1/2 cup for 8 to 10 servings.

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Yield:

1.0 servings

Added:

Sunday, February 14, 2010 - 9:21am

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