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Sorrel & Cranberry Sauce

Yields20 ServingsPrep Time5 minsCook Time40 minsTotal Time45 mins

A festive season favourite fused with the tart, fruity flavour of Sorrel for an impeccable Caribbean Christmas.

 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.

Nutrition Facts

Servings 20