Recipe: Hibiscus Cranberry Sauce
By Tiffany-Anne Parkes, courtesy of Bon Appétit magazine.
Hibiscus is used in drinks throughout the African diaspora but most notably in Jamaica. Inspired by sorrel – a festive Caribbean punch – this sauce is sweet, tangy, earthy, and the perfect complement to the peppery profile of Jamaican jerk. Rum, allspice, and fresh ginger add a level of warmth and richness of flavor that is the signature of Caribbean cuisine. Serve with Jerk Turkey Shepherd's Pie.
Hibiscus Cranberry Sauce
Makes 2½ cups
Ingredients:
4 Tbsp. unsalted butter
1 2" piece ginger, peeled, halved
3 whole allspice
1 1-lb. bag fresh or frozen cranberries
1⅓ cups (packed) light muscovado sugar or light brown sugar
1 Tbsp. plus 1½ tsp. hibiscus powder
Pinch of kosher salt
2 Tbsp. Jamaican rum, divided
Preparation:
Step 1: Melt butter in a medium saucepan over medium-low heat. Add ginger and allspice and cook, stirring occasionally, until butter foams, then browns, 5–8 minutes. Mix in cranberries, muscovado sugar, and ½ cup water. Cover and cook, stirring occasionally, until cranberries burst, 10–12 minutes.
Step 2: Uncover cranberries; stir in hibiscus powder, salt, and 1 Tbsp. rum. Reduce heat to low; cook, stirring occasionally, until glossy and syrupy, 16–20 minutes. (Stir in about ¼ cup water if you like a thinner sauce.) Remove from heat and stir in remaining 1 Tbsp. rum. Let cool slightly.
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