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Sorrel (Roselle) "Florida Cranberry" Sauce

From Statesboro Market2Go

<p>Cranberries don&#8217;t produce well in our climate &#8211; and we don&#8217;t have a convenient bog to grow them in. For a Thanksgiving alternative that we can grow ourselves, we&#8217;re making sauce with Red Roselle flowers (sorrel) also called Florida cranberry. It&#8217;s fleshy, bright red cup-like structure contains the plant&#8217;s seeds and is called a calyx. The color and tart taste of the calyces makes them a good replacement for cranberries.</p> <p>Remove the green seed pod from the bottom by cutting along the base of the calyx and splitting the side and pulling the whole green pod out. Wash the calyces, and you are ready to go.</p>
Source: Southern Exposure Seed Exchange newsletter Nov 2011 (Entered by Market Manager)
Serves: 12-20

4 cups chopped roselle (sorrel) calyxes
1 1/2 cup water
1/2 cup orange juice
1 cup white sugar
1 cup brown sugar
pinch cinnamon
1 tbsp lemon juice

Step by Step Instructions
  1. Heat the water, juices, cinnamon and sugars to boiling in a 3-quart saucepan over medium heat, stirring frequently. When the mixture begins to boil, lower the heat and boil 5 minutes longer, stirring constantly.
  2. Add the chopped roselle, return the mixture to a boil, and continue cooking 5 minutes longer, stirring constantly to avoid scorching.
  3. You're done! Enjoy warm or refrigerate for a few hours before serving. Serves 12 - 20.