Make It Fancy-like: Florida “Cranberry” Sauce

Roselle Hibiscus “Cranberry” Sauce

Danielle Rose
Old-timers in Florida used the red roselle hibiscus as an alernative to cranberries.
Course Side Dish


  • 5 cups chopped roselle calyces (seedpods removed)
  • 2 cups orange juice
  • 1-1½ cups sugar
  • zest of 2 oranges


  • Combine all ingredients in a saucepan over medium-low heat and bring to a simmer, stirring often, for about 20 minutes.
  • Taste and add more sugar if needed.
  • Once the roselle calyces are very tender, turn off the heat and allow the sauce to cool for about 15 minutes.
  • Transfer to a glass jar or serving bowl, cover, and refrigerate until ready to serve.
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