Hibiscus Spiced Cranberry Sauce
This time of year there's a lot of online chatter about our favorite holiday food and this year one item in particular seems to be catching a lot of flack. Cranberry sauce, particularly ,canned versus homemade.
As I'm sure you can guess from the image about, I'm on #TeamHomemade and just like I told the folks on Instagram , I don't put all my time, effort, energy and hard work into making a flavorful smorgasbord just to cap it all off with a canned jelly mold. Especially not when it's so easy to make.
For this recipe, I decided to boost the flavor a little but by adding some African Hibiscus, cinnamon, ginger, star anise and clove.
16 oz fresh cranberries
8 oz Sugar
8 oz water
1 cinnamon stick
2 dried Hibiscus flowers
1 piece star anise
3 pieces if clove
3 cubes of candied ginger
1 orange (zest and juice)
In a medium sauce pan bring water to boil and add Hibiscus flowers and spices. Reduce heat, cover and allow to steep for 10 minutes.
Strain liquid to remove Hibiscus and spices and return to a boil.
Add cranberries, sugar, and the zest and juice of one orange. Stir until sugar dissolves, and continue to cook on medium heat for 15 minutes, stirring occasionally.
Once cranberries have all blistered and your cranberry sauce has thickened. remove from heat and allow to cool.
Transfer to dish , and refrigerate for at least 4 hours before serving.
To see a full walk through of this recipe check out my guest spot on Episode one of Diva Talk Hosted by Kris Kaylin