Cranberry Sauce with Hibiscus

Last year I made cranberry sauce with a little hibiscus syrup and added to it and it was well received by a very discriminating crowd. So I made a very similar cranberry sauce but with whole hibiscus flowers and juice of one lime and a small of amount of spices to balance things out. This sauce is not very sweet but is flavored nicely and is still traditional tasting because you don’t mess with Thanksgiving too much.  I think hibiscus goes very well with cranberry. It adds something so slight but the flavor is more full.

Ingredients that makes around 7 cups about 25 servings (leftovers can be frozen)

2 pounds cranberries (washed)

2 1/2 cups sugar

3 cups water

1 lime (fresh squeezed) you only need the juice

1 cup dried whole hibiscus flowers

1/4 teaspoon cinnamon

1/4 teaspoon kosher salt

pinch nora pepper (it’s a fine chopped medium heat fruity pepper similar to Aleppo but from Spain) I would substitute Aleppo pepper because it’s likely you won’t find nora pepper. I just nora pepper was more perfect with these ingredients.

Directions

In your sauce pan on medium/high heat add everything except the cranberries and bring to boil. Then add the cranberries. Bring to boil and reduce to simmer and let it go stirring occasionally for around a half hour or until the berries have all broken up.

Cranberry Sauce with Hibiscus

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