I can never decide what my favorite part of the Thanksgiving meal is. I love the appetizers, but probably only because I haven’t eaten anything since lunch the previous day in preparation for my Turkey Day feast.
I love the turkey and the smorgasbord of side dishes, but only if I haven’t overindulged on the apps beforehand. And the desserts … oh, the desserts! Unfortunately, by the time the sweets come out, I’m way too full from gorging on appetizers, dinner and post-dinner (that’s the fourth plate of food that I usually eat while I’m helping to clear the table). But I’m a trouper, and after a quick 30-minute nap on the couch, I’m usually ready to eat a few pieces of pie and pumpkin loaf.
But if this Watermelon Rind Harvest Pie is on the menu this year, I might just skip the 30 minute nap and get started on the dessert course a little early. That’s right, it’s made with watermelon rinds. I might have to make this myself!
WATERMELON RIND HARVEST PIE
INGREDIENTS
3 cups watermelon rind (chopped)
1 1/3 cups dried cranberries
3/4 cup chopped walnuts
1/3 cup distilled white vinegar
1/2 cup white sugar
2 tsp pumpkin pie spice
1 tsp all-purpose flour
1/4 tsp salt
1 9-inch pie crust (pre-made/frozen is fine)
1/2 cup confectioner’s sugar
2 tsp orange zest
1 tsp orange juice
DIRECTIONS
Available on AllRecipes.com.
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