I love canned cranberry sauce. Every year we buy lots of it because I will eat it all and not worry about who didn't get any.
However, I truly enjoy my homemade cranberry sauce recipe. I've always felt like the homemade version was missing something, so I decided to use some of the hibiscus I harvested from my garden. You know, the same variety of hibiscus that is used to make the delicious holiday drink, sorrel.
Another name for this hibiscus variety it is Florida Cranberry, because it has a tart, cranberry like flavor, so it just made sense to use it in my recipe. Before I get to the recipe, let me remind you that I rarely ever measure my ingredients. The measurements listed are not exact. So if you'd like to try this, you're definitely gonna have to tweak it to your liking. Ok, here goes...
What you'll need:
1/3 cup of hibiscus
1 bag of fresh cranberries
2 tbsp of raw honey
1/2 cup of pomegranate juice
1/2 cup of water
1/2 cup of sugar
2 tps of cinnamon
Tea filter bag (soup bag or cheesecloth)
Strainer (optional, if you don't mind cranberry skin in your sauce, don't strain it)
Fill the tea bag with dried hibiscus calyxes. Add all ingredients into a pot and turn it on high heat until it begins to boil. Once you hear the cranberries popping, put the heat on a low setting to allow it to simmer. Then, put your hibiscus filled tea bag into the pot.
Simmer until the sauce is reduced to about half. Strain and chill until firm. No need to add any pectin because the cranberry combined with the raw honey will make it into gelatinous deliciousness.