Watermelon Pineapple Sauce Recipe

Watermelon Pineapple Sauce RecipePhoto by: Taste of Home Watermelon Pineapple Sauce Recipe Rating 0

This is a great use for watermelon rind. It is an easy sauce for ice cream, pancakes or waffles.—Lorri O'Reilly, Orlando, Florida

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Watermelon Pineapple Sauce Recipe
  • Prep: 25 min. Cook: 15 min. + standing
  • Yield: 16 Servings
25 15 40

Ingredients

  • 1 cup finely chopped watermelon rind (peel and fruit removed)
  • 1 cup sugar
  • 1/4 cup water
  • 1 can (8 ounces) crushed pineapple
  • 1 pouch (3 ounces) liquid fruit pectin
  • 1 tablespoon grated orange peel
  • 1/8 teaspoon pumpkin pie spice

Directions

  • In a saucepan, combine the watermelon rind, sugar and water. Drain pineapple, reserving juice. Set pineapple aside; add juice to watermelon rind mixture. Bring to a boil, stirring constantly. Reduce heat; simmer for 15 minutes, stirring occasionally until the rind is tender and translucent. Stir in pectin, orange peel, pie spice and reserved pineapple. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute. Ladle into jars. Let stand at room temperature for 24 hours. Cover and refrigerate for up to 3 weeks. Serve over ice cream, pancakes or waffles. Yield: 2 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 60 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 16 g carbohydrate, trace fiber, trace protein.

Originally published as Watermelon Pineapple Sauce in Country Woman July/August 1998, p40

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