Hibiscus Cranberry Sauce
Cranberry sauce infused with a bundle of dried hibiscus flowers and brightened with lime juice and zest.
Ingredients
- ⅓ cup dried hibiscus flower
- 10 ounces fresh or frozen cranberries
- ⅓ cup water
- ⅓ cup granulated sugar
- 1 tablespoon lime juice
- 1 teaspoon finely grated lime zest (optional)
Instructions
Prepare Hibiscus Bundle
- Place hibiscus flowers in the center of a large piece of cheesecloth or clean muslin. Tie tightly into a bundle with food-safe twine.
Cook Sauce
- In a saucepan, combine cranberries, water, sugar, and lime juice and nestle hibiscus bundle within the liquid.
- Bring to a simmer, stirring occasionally and keeping hibiscus bundle submerged, and boil for 10–15 minutes or until cranberries are burst and liquid is thickened.
- Remove hibiscus bundle, squeezing out as much liquid as possible, then discard.
Notes
Sauce can be made up to 3 days ahead of time and refrigerated in a jar or airtight container.
