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.
This Thanksgiving, 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. The dried hibiscus flowers have a tart, light cranberry flavor and I thought that it would have a great idea to pair hibiscus and cranberries together.
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 1/2 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 3/4 of a cup. If you are a fan of hibiscus, I highly recommend trying this sauce!
- 1/3 Cup Dried Hibiscus Flowers
- 1 Clove
- 1 Small Cinnamon Stick
- 1/2 Cup Freshly Squeezed Orange Juice
- 1/2 Cup Water
- 1/2-3/4 Cup Sugar*
- 12 Ounces Cranberries
- 1 Tsp Orange Zest
- 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.
I used 1/2 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 3/4 of a cup.
Recipe adapted from Munchin wih Munchkin
Be sure to check back later this week because I will be sharing a few way to use up your leftover cranberry sauce! You can follow Thyme & Love on Facebook, Twitter, and follow on Bloglovin‘ for new posts!