Watermelon Ketchup
By: Amy Jeanroy
Published: Sunday, February 14, 2010 - 9:21am

Ingredients




7 cups cubed seeded watermelon - (to 8)
1 cup cider vinegar
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.