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

Comments

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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