Once the Roselle is deseeded, this is an easy cranberry sauce recipe that only takes one pot and 20 minutes of cook time.
4 cups fresh roselle calyxes 1/1/2 water 1/2 orange juice 1/1/2 cups sugar 1/2 cup coarsely chopped pineapple (fresh or canned-- if canned, drain well.) One tablespoon Orange Zest (Chop zest finely after scraping from orange) One teaspoon fresh peeled Ginger, finely chopped One teaspoon Cinnamon
1. Finely chop roselle and pineapple 2. Mince peeled ginger and orange zest 3. Squeeze fresh orang juice 4. Place roselle, pineapple, orange zest, ginger cinnamon, raw sugar and orange juice in a saucepan. 5. Stir to mix. Bring to a boil and reduce heat 6. Cook over low heat for twenty minutes or until roses and pineapple are uniformly red and softened into a thick sauce. If sauce is too watery, pour off some of the liquid and save to make hibiscus tea. Add water to the sauce mixture or the tea will be too syrupy.