Cranberry Hibiscus Sauce
By: Munchin with Mu...
Published: Monday, November 14, 2011 - 8:16am

Ingredients




½ cup freshly squeezed orange juice
¼ cup red wine, I used Pinot Noir
¼ cup water
½ cup dark brown sugar
1 clove
1 Tbsp. dried hibiscus leaves
1 Tsp. orange zest
1 12 oz. package of fresh cranberries
cheesecloth

Preparation

1 Place hibiscus leaves on a piece of cheesecloth and tie into a tight bundle. Set aside. 2 In a medium saucepan combine orange juice, red wine, water and brown sugar. Bring to a boil over medium high heat. 3 Add hibiscus clove bundle to the liquid and boil for two minutes. 4 Stir orange zest into mixture and add cranberries. Bring mixture back to a boil. 5 Reduce heat to low, cover and simmer for 8 minutes until the liquid reduces. Pour cranberry sauce into a mason jar and let cool uncovered. 6 Store in the fridge for up to a week before Thanksgiving.

About

A cranberry sauce rich with flavor and subtle undertones of hibiscus and red wine