We only serve or eat cranberry sauce of juice when we have guests or we are sick, lol. This time of the year coincides with summer in my country so we instead of cranberry juice we have Hibiscus Cooler or "Saril" very popular drink around the holidays there. As refreshing and vibrant colored as Cranberry Juice Cocktail only a bit spicy since we add ginger to the infusion! Anyway, it is this Hibiscus Cooler concentrate infusion what I have used to prepare the base of this sauce.
It's not only good by itself, but goes great with ice cream, cake, pancakes anywhere where you use sauce you could use my plain Hibiscus Sauce.
To make it more festive and to resemble the whole cranberry sauce thing, I made a little cherry reduction with some sweet Moscato and mixed it all up!
The result made me skip dinner because I just got a bowl of my favorite ice cream and pour this still warm over it and at it all! Oh my guys! this stuff is addictive!
You can taste the sweetness and tartness of the hibiscus with notes of ginger and a bit of the Moscato on every cherry bite! yumm
I made enough of the hibiscus sauce to use for future recipes and this particular combination makes about 1 1/2 cup of goodness to have with your turkey or ham.
Thank you so much for visiting the blog today! I hope you enjoy this recipe a little bit our of the ordinary but delicious and easy to make. Remember my friends, everything tastes better with a Pinch of Love!
Besitos,
Lizy
Cherry and Hibiscus Holiday SauceIngredients
For the Hibiscus Infusion and Sauce
1 Cup Hibiscus Flowers
6 Cups Water
1 Inch piece Ginger, peeled
1/2 Cup Corn Syrup
8 TBSP Sugar
1/4 Cup Fresh Orange Juice
2 TBSP Cornstarch
Directions:
In a large saucepan, bring 6 cups water to a rapid boil. Add hibiscus flowers, remove from heat and cover with a lid for about 20 to 30 minutes.
Using a large colander, separate the infusion from the flowers, but do not discard the flowers. They will be use to prepare something delicious soon.
Add 2 cups of the infusion, ginger, corn syrup and sugar to saucepan on medium high heat, stirring until sugar is dissolved.
Combine orange juice and cornstarch and add it to the infusion mix, continue cooking until the mix begins to boil, reduce heat at cook for abut 5 more minutes until the sauce coats a spoon. It will thicken a bit more as it cools.Remove and discard ginger piece and remove the sauce from heat.
For the Cherries
1 Cup Fresh Cherries (could be frozen too), pitted
4 TBSP Moscato wine
1/2 tsp Orange Zest
In a small hot saucepan, add wine, cook for about 1 minute until the alcohol evaporates. Add cherries and orange zest. Cook until the wine reduces to almost nothing, about 8 minutes.
Add Hibiscus sauce to the fresh cherries, mix until everything is well blended. Serve and Enjoy!
Prep Time 20 minutes Cook Time 13 minutes Serves 2 Cups
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