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RecipeNLG
Gathered
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Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
Copper-bonded induction-compatible — best of both worlds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
Copper-bonded induction-compatible — best of both worlds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Tie the spices in a bag and place in the pan with the other ingredients. Boil for 5 minutes and then add the rind. Boil for 30 minutes or longer, if you want the melon more like preserves. Remove the spice bag. Put the melon pieces in sterilized jars and cover with the boiling vinegar mixture. Seal.