Roselle “Florida Cranberry” Sauce

 From Southern Exposure Seed Exchange—Cranberries don't produce well in our climate and. we don't have a convenient bog to grow them in. For a Thanksgiving alternative that we can grow ourselves, we make sauce with Red Roselle calyxes. These hibiscus plants were known as the "Florida Cranberry" before the roselle industry collapsed around the turn of the century. We think they make a bright, acidic sauce that's a great substitute for cranberry.  The enlarged calyxes around the flowers are the key ingredient in Red Zinger teas and make fantastic jams and sauces. Mother Earth News published an article on studies showing drinking the tea can lower your blood pressure!  When we harvest ripe roselle in late September to October, we dry them for tea, make jams and jellies and freeze some for "Florida cranberry" sauce.

6 cups Roselle calixes with seed pods removed (or 12 oz. by weight)

1 cup water

1 cup sugar. 

Mix ingredients together in a stainless steel pot and boil until calyxes are tender. This is most like a traditional cranberry sauce.

For a more complex sauce try this:  

4 cups 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

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.  This makes a Roselle chutney or compote.