Hibiscus Cranberry Sauce

Hibiscus Cranberry Sauce

Hibiscus Cranberry Sauce

30 minutes

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Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   4 Points
Cuisine
  • side dish
  • sauce
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Ingredients
  • 16 ounces package of fresh cranberries
  • ½ cup dark brown sugar
  • 1 Tbsp. dried hibiscus leaves
  • 1 cup freshly squeezed orange juice, about 9 oranges
  • 2 teaspoons orange zest
  • ¼ cup red wine, I used Pinot Noir
  • ¼ cup water
Instructions

Place hibiscus leaves 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.

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