One year while walking the grocery aisles with my mum I came across a can of cranberry sauce. I was so intrigued by the picture of this red gelatinous sauce which kept it’s can shape that I begged my mum to buy it. The picture showed this tube of sauce, sliced into circular discs. I thought it was the coolest thing in the world.
That year we ate canned cranberry sauce. I think I was the only person who actually ate it, and I only ate it to justify to my mum that my red gelatinous discs were a good purchase.
Over the years my tastes have matured and cranberry sauce has found it’s way into my culinary repertoire. This year I decided to make this traditional dish in an untraditional way.
In many ways cranberry sauce has a similar flavour to Caribbean sorrel and hibiscus drinks. Combining dried hibiscus leaves and red wine with orange peel and fresh cranberries created a sauce rich with flavour and subtle undertones. I can’t wait for this sauce to accompany my roasted turkey next week, even though it can’t be sliced into perfect cylindrical discs.
½ cup freshly squeezed orange juice
¼ cup red wine, I used Pinot Noir
¼ cup water
½ cup dark brown sugar
1 Tbsp. dried hibiscus leaves
1 Tsp. orange zest
1 12 oz. package of fresh cranberries
Place hibiscus leaves and clove on a piece of cheesecloth and tie into a tight bundle. Set aside.
In a medium saucepan combine orange juice, red wine, water and brown sugar. Bring to a boil over medium high heat.
Add hibiscus clove bundle to the liquid and boil for two minutes.
Stir orange zest into mixture and add cranberries. Bring mixture back to a boil.
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.
Store in the fridge for up to a week before Thanksgiving.