Chef Bob's Holiday Party Flavor
Bacon & Watermelon Rind Pickles with Cranberry, Onion Marmalade
1 cup watermelon rind pickles
from the book (Cooking in the Deep-South with Chef Bob) or Canned
½ pound thick sliced bacon
1 purple onion (diced)
1 cup fresh cranberries
1 cup sugar
2 cinnamon sticks
1 teaspoon crushed red pepper flakes
1 lemon juiced
Rinse and drain watermelon rind pickles. Wrap each piece in ½ piece of Bacon.
Cook on a disposable pan coated with cooking spray. Bake for 20 min at 350 degrees or until bacon is done. In a saucepan cook onion, sugar, cranberries, cinnamon sticks, crushed red pepper and lemon until cranberries pop open.
Drain grease from watermelon pickles and skewer with tooth picks. Pour marmalade in a shallow bowl and add Pickled watermelon!
GDA Cooking - December 21, 2010