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Watermelon ketchup

Time 1 hour 50 minutes
Yields Serves 8 to 10
Watermelon ketchup
(Los Angeles Times)
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. Makes about 1/2 cup.

When you have half a melon left over, you can make this luscious condiment. Ignore the unpromising aromas that emerge during cooking -- the result will be something like a rather sweet ketchup (though with no sugar added) and something like sweet pepper relish, with a rich flavor, a velvety texture and a startlingly saturated red color. A little dab would be excellent on a hot dog.

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