Here’s the second in a series of five Thanksgiving-themed watermelon recipes I’ll be featuring on What About Watermelon this month. This sauce can be eaten warm or cold, either by itself or on top of turkey or stuffing. You could probably put it on your mashed potatoes if you really wanted to. Enjoy!
WATERMELON CRANBERRY SAUCEINGREDIENTS
4 cups fresh cranberries
½ cup organic sugar
1 teaspoon vanilla extract
Juice from 1 lemon
Zest from 1 lemon
½ cup maple syrup
Dash cinnamon
2 cups minced watermelon
DIRECTIONS
Heat cranberries, sugar, vanilla, lemon juice and zest in a 3-quart saucepan over medium low heat until it simmers. Simmer gently, stirring occasionally, until cranberries are tender, about 15 to 20 minutes. Reduce heat to low and add the maple syrup and cinnamon to the pan. Simmer another few minutes. Remove from heat to rest for 10 minutes. Stir in watermelon and serve warm or chill and serve cold. Makes about 4 cups.
Dr. Penny Perkins-Veazie
Chef Harry Schwartz
Elizabeth Somer, M.A.
Josh Bailey
J-Slice
The recipe for Watermelon Cranberry Sauce looks very appealing. You don’t need that many ingredients either.
No, it seems pretty easy to make. That’s why I chose it. Now I just have to get up the courage to make it.