An unusual sweet cranberry bread. Very simple bread machine recipe. French toast made with it is excellent.
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 3 cups chopped watermelon rind
- 1 ⅓ cups dried cranberries
- ¾ cup chopped walnuts
- ⅓ cup distilled white vinegar
- ½ cup white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon all-purpose flour
- ¼ teaspoon salt
- 1 recipe pastry for a 9 inch double crust pie
- ½ cup confectioners’ sugar
- 2 teaspoons orange zest
- 1 teaspoon orange juice
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Place watermelon rind in a saucepan and cover with water and bring this to a boil. Reduce the heat; simmer uncovered for about 10 minutes or until the rind becomes tender and translucent. Remove from heat and drain.
- Place cooked watermelon rind in a large bowl and add the cranberries, walnuts and vinegar. Combine the sugar, pumpkin pie spice, flour, and the salt. Add this to the rind mixture and stir well.
- Line a 9 inch pie plate with bottom pastry, trim the pastry even with the edge. Add the filling. Roll out the remaining pastry and make a lattice crust. Seal and flute edges.
- Cover pie with aluminum foil and bake at 425 degrees F (175 degrees C) for 20-25 minutes. Remove the foil, and bake for another 20-25 minutes or until the crust is golden brown.
- In a small bowl, combine confectioners sugar, orange rind and orange juice. Stir to combine, and spoon over hot pie. Cool on a wire rack.
Reviews
Filling was bold and flavorful. Just delicious! Reminded me a lot of mincemeat. Great recipe. I will definitely make this again.
This pie reminds me of a meatless mincemeat pie, taste and texture is almost identical. I’m not a huge fan of mincemeat unless it’s chopped real fine. If I ever made it again, I would definetely chop it up alot smaller and cook the rind alot longer. Taste test the rind, to see if it’s to your liking. I think it might be even better if the skin was peeled off too.
This was just not to my liking, mainly because I don’t like this kind of pie. It would be great in Fall (I made it in August), and is a great way to use up watermelon rind. In my family we eat up a lot of watermelon. I would recommend it if you liked fruitcake. That is what it reminded me of.
i eat a lot of melon and thought it would be a good way to use the rind. this is definitely different and not bad. you have to like a crunchy type pie with the rind, nuts, and dried cranberries. flavor is good, just didn’t care for the texture. i would chop the rind even smaller and less nuts if i made it again.
IT WAS SOOOOOOOOOOOOOOOOOO! YUMMY!