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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)

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.

Nutrition Facts

Servings 20