Hibiscus Cranberry Sauce

Ingredients

• •16 ounces cranberries
• •½ cup brown sugar
• •1 Tbsp hibiscus leaves
• •1 cup orange juice
• •2 teaspoons orange zest
• •¼ cup red wine
• •¼ cup water

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Method

From foodista.com — read the original

1. 1Place hibiscus leaves on a piece of cheesecloth and tie into a tight bundle. Set aside. In a medium saucepan combine orange juice, red wine, water and brown sugar. Bring to a boil over medium high heat.
2. 2Add hibiscus clove bundle to the liquid and boil for two minutes. Stir orange zest into mixture and add cranberries. Bring mixture back to a boil. Reduce heat to low, cover and simmer for 8 minutes until the liquid reduces.
3. 3Pour cranberry sauce into a mason jar and let cool uncovered. Store in the fridge for up to a week before Thanksgiving.