Friday, October 12, 2018
Florida Cranberry Relish (AKA Jamaican Sorrel Relish)
I was given a few calyx from a friends roselle plant . The calyx are the red part of the flower which you use to make the tea and relish.
I started 8 seeds in February. They all came up and as soon as the frost passed I put the seedlings out.
They grew to over 6 feet tall and produced beautiful light pink flowers. From that I have tons of calyx!
Ae-yun ( my friend who owns the Korean store in town) is selling roselle popping pearls tea. It's fantastic.
I made tea but have so many calyx's I looked for a recipe that we might like. Florida cranberry relish fit the bill.
1 1/2 c. orange or apple juice ( used apple)
1 1/3 c. sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
a couple of dashes of ground cloves
24 oz. Florida cranberries (chopped up fine- I used my food processor and pulsed a few times. If not chopped fine relish will be stringy)
1 c. raisins (golden or ordinary)- used ordinary
1 c. chopped pecans- didn't use
In a saucepan, combine juice, sugar, cinnamon, nutmeg and cloves. Cook over medium heat, stirring frequently until sugar is dissolved. Add Florida cranberries and raisins, bring to a boil.
Reduce heat, simmer 3-4 minutes.
Remove from heat. Chill for several hours.
Note: I'm making this recipe for the Live Oak Library. I'll be presenting the program the last Thursday in November.
Posted by Linda at Friday, October 12, 2018