Hands-on Time
15 Mins
Total Time
3 Hours 15 Mins
Yield
Makes 8 servings
Photo: Hector Sanchez; Styling: Lydia Degaris Pursell

How to Make It

Peel, seed, and slice cantaloupe into 1/2-inch-thick wedges. Grate ginger to equal 1 Tbsp., using large holes of a box grater. Place grated ginger in a piece of cheesecloth or a coffee filter. Squeeze juice from grated ginger into a large bowl; discard solids. Add cantaloupe, sugar, and remaining ingredients to bowl; toss to coat. Pack mixture into 2 (1-qt.) wide-mouth canning jars; pour any accumulated juices into jars. Cover with metal lids, and screw on bands. Chill 3 to 8 hours.

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