Makes about 1/2 cup
2 tablespoons cherry jelly or honey
1/4 cup pureed watermelon
2 tablespoons white wine vinegar
1/4 teaspoon garlic powder
1 teaspoon olive oil
In a small saucepan, heat the jelly just until melted; set aside to cool. Whisk in the watermelon puree, vinegar, garlic powder and olive oil. Store in the refrigerator. Shake well before using.