BTW, I don’t drink. I have a liquor cabinet because I used to marinate my meats in alcohol. Now, I use the alcohol when I’m making jams, preserves or chutneys to impart flavor. I made the Jicama & Watermelon salad yesterday and pulled it out of the fridge this morning to taste.
The alcohol beat me in the face and back. But, it tasted soooooo good that I couldn’t scrap it or toss it away. As a result, I decided to try to make it into a jam. I included the original recipe below as well as my changes to make good into great. Enjoy!
Jicama and Watermelon Salad
Okay, I was missed a number of ingredients from the original recipe. But, being me, I winged it with other ingredients. 🙂
- 1/2 cup bottled lime juice
- 2 tablespoons honey
- 1 teaspoon ground black pepper
- Kosher salt
- 1.5 cups grated jicama
- 4 cups watermelon chunks
- 1/4 cup roughly torn fresh mint leaves
- 1 tablespoon cherry wine
- 1 tablespoon Kirkland margarita mix
- 1 tablespoon Limoncello
I was supposed to mix all of the liquids with the seasoning and then fold it into the watermelon and jicama. However, I only realized that after pouring 1/4 cup of lemon juice into the watermelon and jicama. Thus, I mixed the honey with the salt and 1/4 cup of lime juice, poured it over the watermelon & jicama, and shook the ingredients in the container.
Adding liquor to make this tasted great. However, since I don’t really drink, it may not have been the best idea that I’ve had. We shall see. LOL!
Jicama and Watermelon Chutney (Day 2)
- 1 cup sugar cubes
The next day after tasting the concoction, I tossed everything into a sauce pan, added 1 cup of sugar cubes and brought it to a slow boil. I stirred the ingredients every 4 minutes roughly for about 30 minutes. When the liquid in the pot appeared to be almost disappearing after 15 minutes, I added a 1/2 a cup of water. Be sure to watch the pot and add a little water if need be!
I turned down the heat and let it cook for another 15 minutes give or take. Afterwards, I turned off the heat and let it sit on the stove for another 20 minutes.
At that time, I put everything in a glass jar and let stirred the ingredients in the jar. I let the jar rest on the counter for 30 minutes for putting it into the refrigerator. Ohhhhh my salivating taste buds!!! If I had some whole grain bread in the house, it would have been on like the break of dawn.
I’m thinking about different combinations now that I can put with it . . .
- Jicama Watermelon Chutney, whole wheat bread, with homemade nut butter
- Whole wheat pita stuffed with roasted tofu and spinach/kale smeared with Jicama Watermelon Chutney
- Pita chips with vegan cream cheese and Jicama Watermelon Chutney