A festive season favourite fused with the tart, fruity flavour of Sorrel for an impeccable Caribbean Christmas.
Put the sorrel buds and water into a pan, then bring to the boil and then leave to simmer for about 30 minutes.
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.
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.
Remove from the heat, and leave to rest. The sauce will thicken as it cools.
Serve at room temperature or cold from the fridge.