Viewing post #464076 by wildflowers
|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 20 minutes without stirring, or 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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