Best Cantaloupe Or Honeydew Preserves Recipes

Cantaloupe or Honeydew Preserves image

Provided by littleturtle

Categories Melons

Time 46m

Yield 9-10 serving(s)

Number Of Ingredients 6

1 lb cantaloupe balls (peeled, seeded, and cut into 1-inch cubes, should be 2 1/2-3 cups) or 1 lb honeydew, cubes (peeled, seeded, and cut into 1-inch cubes, should be 2 1/2-3 cups)
ice water
1/2 cup Everclear alcohol or 1/2 cup vodka
4 cups sugar
1 cup water
1 piece dried ginger (small piece)

Steps:

Drop melon into boiling water.
Let water return to a boil, then drain.
Rinse with ice water, and let drain for 20 minutes.
Spread the melon on a platter, sprinkle with alcohol and let stand for 15 minutes.
Make a syrup by mixing 2 cups of the sugar with the cup of water.
Add the ginger to the syrup and cook mixture over low heat, gradually adding the rest of the sugar.
Add the melon to the syrup and continue cooking until melon becomes transparent.
Remove the ginger.
When mixture has cooled, place in jars and seal.

Nutrition Facts : Calories 361.1, Fat 0.1, Sodium 8.6, Carbohydrate 93, Fiber 0.5, Sugar 92.8, Protein 0.4

Cantaloupe in Honeydew Almond Soup image

Provided by Reem Kassis

Yield Serves 4

Number Of Ingredients 5

9 oz. (250 g) honeydew melon (about one-quarter of a large melon), cut into chunks
1½ Tbsp. sugar
1¼ tsp. almond extract
1 cup (8 fl. oz. or 250 ml) unsweetened almond milk
9 oz. (250 g) cantaloupe (about one-quarter of a large melon)

Steps:

In a blender, combine the honeydew, sugar, almond extract, and almond milk and blend until very smooth. Chill until cold.
Use a melon baller to scoop out balls of cantaloupe, or simply cut into small bite-size cubes. Keep chilled until ready to serve.
To serve, pour ½ cup (4 fl oz. or 120 ml) of the honeydew almond soup into a shallow bowl and top with pieces of cantaloupe.