Cranberry Hibiscus Sauce

Make way for the cranberry sauce… I never understood why anyone would serve cranberry sauce out of a can. That weird gelatinous tube with the indents from the can still imprinted in it’s side. No wonder I refused to eat it as a young girl. It wasn’t till my teenage years that I witnessed a friend of mine make it fresh. I was not only facsinated with the process, but couldn’t believe how incredibly easy it was to make. People add cinnamon and all sorts of other things to the versitale cranberry sauce, I decided to add tangy hibiscus to the tart cranberry for an exquisite side to my turkey this Holiday season. Enjoy!

Ingredients for cranberry hibiscus sauce:

1/2 – cup dried hibiscus flowers
2 1/2 – cups water
2 – cups sugar
24 – ounces fresh cranberries

Directions:

In a pot over a medium flame add in hibiscus flowers and water.
Bring to a boil and let boil for 10 minutes.
Remove flowers from water.
Pour sugar into the hibiscus water, and mix until sugar is completely dissolved.
Bring mixture to a boil, creating a hibiscus syrup.
Add in cranberries.
Mix cranberries to coat in hibiscus syrup.
After about 5 to 10 minutes you will hear the cranberries start to pop. At this point take a potato masher and smash the mixture down, until all cranberries have popped.
Place mixture in a bowl, and place in the fridge for a minimum of 3 hours or until mixture firms.
Enjoy!