Wow your Thanksgiving table with Florida Cranberry Sauce. This tropical alternative proves fresh and homemade is the best. Made with tart roselle, sweet pineapple, orange, cinnamon and ginger. Quick and easy.
Wash and drain fresh roselle. Slice the star-shaped caps off the red calyces and pop out the round seeds. Toss the seeds into compost.
Finely chop deseeded roselle and pineapple. Mince peeled ginger and orange zest.
Squeeze orange juice
Squeeze and measure out ½ cup fresh orange juice.
Place roselle, pineapple, orange zest, ginger, cinnamon, raw sugar, and orange juice in a saucepan. Stir to mix. Bring to a boil and reduce heat.
Loosely cover the saucepan and cook over low heat for twenty minutes or until roselle and pineapple are uniformly red and softened into a thick sauce.
This fresh cranberry sauce keeps one week refrigerated and three months frozen. Place it in a container and cover it securely before freezing.
Recipe tipsChop both roselle and pineapple finely into ⅛-inch dice.Mince ginger after removing the skin.Zest orange peel and mince small like ginger.Cook Florida cranberry sauce over low heat. It can bubble gently but don't boil it vigorously.