Add this Cranberry Hibiscus Sauce to your holiday table this year!
Cranberry sauce is one of my favorite recipes to make for Thanksgiving. I'm a huge cranberry fan and this Cranberry Hibiscus Sauce is one of my favorites!
Thanksgiving is next week and I just can't believe it. I'm sitting over here in complete shock. Honestly, where does the time go? If you are still planing out your Thanksgiving menu, I have a fun cranberry sauce recipe to share with you.
Growing up, we had a pretty traditional American Thanksgiving menu; however, I can't recall ever having cranberry sauce. Not even the canned jellied stuff.
I didn't experience cranberries until a few years ago when I decided to give them a try. I tend to go for tart and sour foods over sweet, so right away I was intrigued by the natural tartness of the cranberry.
Homemade cranberry sauce is perfect addition to your Thanksgiving table. If you've never made homemade cranberry sauce before, it's a very dish to make.
I wanted to make homemade cranberry sauce. I didn't just want to use cranberries and sugar for the sauce.
I wanted to up the cranberries natural tartness; this is where the dried hibiscus flowers come into play. I usually always have a bag of dried hibiscus flowers in my pantry.
Traditionally I make agua de jamaica with the hibiscus flowers. You can find them at your local Latin supermarket or online
Surprisingly, the hibiscus brought out the cranberry flavor even more!
For a little zip and tang, freshly squeezed orange juice brightens everything up. This sauce is easy and comes together quickly.
Together the cranberry, hibiscus, and orange give their own subtle flavor profile to sauce. Creating a very flavorful cranberry sauce! I used ½ cup of sugar which was the perfect amount of tartness for me.
If you like your sauce not as sweet, I would increase the amount to ¾ of a cup. If you are a fan of hibiscus, I highly recommend trying this sauce!
Cranberry Hibiscus Sauce
Dried hibiscus flowers enhance the natural tartness of cranberries while freshly squeezed orange juice makes the sauce have a nice tang. Perfect for your holiday meal!
Ingredients
- ⅓ Cup Dried Hibiscus Flowers
- 1 Clove
- 1 Small Cinnamon Stick
- ½ Cup Freshly Squeezed Orange Juice
- ½ Cup Water
- ½-3/4 Cup Sugar*
- 12 Ounces Cranberries
- 1 teaspoon Orange Zest
Instructions
- Place the hibiscus leaves, clove, and cinnamon stick in a piece of cheesecloth and tightly tie into a bundle. Set aside.
- In a medium saucepan over medium high heat, bring the orange juice, water, and sugar to a boil. Once boiling, add the hibiscus bundle and boil for 4-5 minutes.
- Stir in the cranberries and orange zest. Bring back up to a boil, then reduce heat to medium and cover. Cook 8-10 minutes, or until the cranberries have burst and softened. Carefully remove the cheesecloth bundle and disregard.
- Let cool and transfer to a jar and store in the fridge until ready to serve.
Notes
I used ½ cup of sugar which was the perfect amount of tartness for me. If you like your sauce not as sweet, I would increase the amount to ¾ of a cup.
Recipe adapted from Munchin wih Munchkin
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Leslie
I just made this hibiscus cranberry sauce again for Thanksgiving 2018! I started making it when you first posted it in 2015. It’s still my favorite!