Our second recipe in our Thanksgiving series isn’t Watermelon Cranberry Sauce (that was last year), it’s Watermelon Cranberry Topping. Slightly different, but just as delicious.
According to the National Watermelon Promotion Board website, this concoction is “yummy over ice cream, pound cake and angel food cake. It can also be served with roast turkey or duck.” I’d probably just grab a bowlful and dig into it without the cake or turkey. Why take a chance on a combination you haven’t tested before? Know what I mean?
WATERMELON CRANBERRY TOPPING
INGREDIENTS
- 1 cup watermelon puree
- 1 cup dried cranberries
- 1 cup chopped dried apricots
- 1 cup apple cider
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- Juice from 1 fresh lemon
- 1 teaspoon cinnamon
- Dash powdered cloves
DIRECTIONS
Mix all ingredients together and bring to a simmer, stirring over medium heat in a 3-quart non-corrosive saucepan. Reduce heat to maintain a slow simmer and simmer until the cranberries and apricots are plump and tender and the mixture is very thick. Serve warm.
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