Roselle “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 cups water
1/2 cup orange juice
1 cup white sugar
1 cup 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 Roselle Chutney or Compote, add diced apple, raisins and chopped walnuts when you
add the chopped roselle.