Articles forum: Roselle - Monarda Sauce
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|This is a yummy sauce that we are going to use instead of the usual cranberry sauce this Thanksgiving. The roselle fruits, called calyxs, have a similar flavor to cranberries; and the Monarda bee balm has a flavor similar to sage.
Boy did my Roselle, Hibiscus sabdariffa grow well this year! One plant produced about four quarts of calyxs!
Roselle - Monarda Sauce
2 c water
2 c sugar
2 or so sprigs of Monarda bee balm
4 c Roselle calyxs, peeled back from seed pods
2 t fresh grated orange peel
In a sauce pan, heat the water to a boil and remove, add the Monarda sprigs and let them steep for about twenty minutes.
Remove the sprigs and bring the water back up to a boil, adding the 2 cups of sugar & let them boil into a syrup, about 10 to 15 minutes.
Wash, the calyxs, you just want the outside layer, and drain. Add the Roselle and let it simmer another 15 minutes without stirring, maybe a bit longer if it's not thick enough. Add the grated orange peel. put in jars and give a bath for 10 minutes to seal the jars. Makes about 2 pints.
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