Cranberry sauce and roast turkey are one of my favourite pairings, but I felt like traditional cranberry sauce would be too boring for my jerk spiced turkey breast roll and so I added a Jamaican holiday favourite – Sorrel (or Hibiscus to some).
On its own and unsweetened sorrel has a very fruity but tart taste, so you will need quite a bit of brown sugar to restore balance to this sauce. However, bear in mind that both sorrel and cranberries are notoriously tart so this sauce will be a bit sharper than traditional cranberry sauce. However, this works well with the spicy jerk seasoning.
The Sorrel base adds a richness to the cranberry sauce in terms of both the colour and the taste. It also means that this sauce can be used in both sweet and savoury dishes and is great with something as simple as Greek yoghurt or cheesecake, as part of a fruit crumble or on top of a pan-fried duck breast.