Perfect way to spice up those Thanksgiving leftovers!
Hibiscus sabdariffa, otherwise known as Roselle is a plant that not only offers beauty with its large leaves and gorgeous flowers, but a delicious fruit as well! This annual grows well in Florida and is usually planted from Apr-Aug with a harvest in Oct-Nov. It prefers well-drained soil and bright and sunny areas to grow as it does not do well in shade. All of the parts of this plant are used for medicinal purposes around the world but the fruit is the most commonly used as an edible. Most people enjoy a cup of freshly brewed tea made from roselle but with the holiday season quickly approaching we thought this recipe was fun to share!
Roselle “Florida Cranberry” Sauce from Southern Exposure Seed Exchange Newsletter
Ingredients:
4 c chopped roselle calyxes (thawed if frozen)
1-1/2 c water
1/2 c orange juice
1 c white sugar
1 c brown sugar
pinch of cinnamon
1 tbsp lemon juice
Traditional, good and simple sauce:
Heat the water, juices, cinnamon and sugars to boiling in a 3-quart saucepan over medium heat, stirring frequently. When the mixture begins to boil, lower the heat and boil 5 minutes longer, stirring constantly. Add the chopped roselle, return the mixture to a boil, and continue cooking 5 minutes longer, stirring constantly to avoid scorching. You're done! Enjoy warm or refrigerate for a few hours before serving. Serves 12 - 20.
For a fancier version, try adding diced apple, raisins and chopped walnuts when you add the chopped roselle.
4 c chopped roselle calyxes (thawed if frozen)
1-1/2 c water
1/2 c orange juice
1 c white sugar
1 c brown sugar
pinch of cinnamon
1 tbsp lemon juice
Traditional, good and simple sauce:
Heat the water, juices, cinnamon and sugars to boiling in a 3-quart saucepan over medium heat, stirring frequently. When the mixture begins to boil, lower the heat and boil 5 minutes longer, stirring constantly. Add the chopped roselle, return the mixture to a boil, and continue cooking 5 minutes longer, stirring constantly to avoid scorching. You're done! Enjoy warm or refrigerate for a few hours before serving. Serves 12 - 20.
For a fancier version, try adding diced apple, raisins and chopped walnuts when you add the chopped roselle.
Pictured below is our Hibiscus sabdariffa blooming in the Gardens at Fifield
Sources:
http://www.southernexposure.com/newsletter/2011-november/newsletter.html
Comments
Post a Comment