Sorrel & Cranberry Sauce

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.

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DifficultyBeginner

Yields20 Servings
Prep Time5 minsCook Time40 minsTotal Time45 mins

 500 ml water
 750 g fresh or frozen cranberries
 400 g light muscovado sugar
 100 g dried sorrel (hibiscus) leaves
 zest of one large orange
 1 tsp ground nutmeg
 2 capfuls of Red Label Wine (optional)

1

Put the sorrel buds and water into a pan, then bring to the boil and then leave to simmer for about 30 minutes.

2

Use a sieve to drain the water off of the sorrel buds. You should be left with approx. 300ml of liquid but if you don’t have enough just add some water.

3

Put the sorrel water back on a high heat and add in the cranberries, orange zest, sugar & red label wine, then simmer until berries are tender and slightly losing their shape – this will take about 5 minutes if using frozen cranberries or 8-10 if using fresh.

4

Remove from the heat, and leave to rest. The sauce will thicken as it cools.

5

Serve at room temperature or cold from the fridge.


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.

Enjoy! 🙂


Ingredients

 500 ml water
 750 g fresh or frozen cranberries
 400 g light muscovado sugar
 100 g dried sorrel (hibiscus) leaves
 zest of one large orange
 1 tsp ground nutmeg
 2 capfuls of Red Label Wine (optional)

Directions

1

Put the sorrel buds and water into a pan, then bring to the boil and then leave to simmer for about 30 minutes.

2

Use a sieve to drain the water off of the sorrel buds. You should be left with approx. 300ml of liquid but if you don’t have enough just add some water.

3

Put the sorrel water back on a high heat and add in the cranberries, orange zest, sugar & red label wine, then simmer until berries are tender and slightly losing their shape – this will take about 5 minutes if using frozen cranberries or 8-10 if using fresh.

4

Remove from the heat, and leave to rest. The sauce will thicken as it cools.

5

Serve at room temperature or cold from the fridge.

Sorrel & Cranberry Sauce

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