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Candied Watermelon Rind

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.0579
Energy (kCal)1889.5333
Carbohydrates (g)458.601
Total fats (g)1.1348
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place watermelon rind in a deep pot and add the sugar. | 2. Cover and let stand at room temperature overnight (at least 4 hours) to macerate. | 3. In the morning, bring to a simmer, stirring to thoroughly dissolve the sugar. | 4. Add the remaining ingredients, cover and simmer for 2 1/2 hours. Cubes will be translucent when done. | 5. Uncover and bring to a boil. Cook for 30 minutes, stirring often, to reduce the syrup to a thick caramel-like liquid. | 6. While still hot, ladle into sterilized jars and process in a waterbath for 30 minutes (the original calls for turning the jars upside down for a minute to create a seal but to correlate with the US safety guidelines I suggest waterbath canning for shelf-storage. If you’re keeping it in the fridge, skip this part!). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    watermelon 4 cups peeled diced rind 184.8 46.508 3.7576 0.924
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    lemon zest 2 - - - -
    lemon juice 1/3 cup 17.8933 5.612 0.2847 0.1952
    vanilla 2 tablespoons 74.88 3.2889999999999997 0.0156 0.0156
    cinnamon 1 teaspoon - - - -
    cardamom pod 8 - - - -
    szechuan peppercorn 6 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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