I believe that Cranberry sauce has a firm place in the world. Namely on turkey sandwiches year-round. I frequently buy several bags of fresh cranberries around Thanksgiving and freeze them – just to have on hand. I like cranberry syrup in my summer lemonade and they always brighten up a punch bowl.
Some cranberries, lemon zest, Grand Marnier, blackberries… Oh, and some Hibiscus petals. Just because.
I guess that is why I like to add traditionally summer fruit to my harvest season Thanksgiving cranberry sauce.
Tart Cranberries + Sugar to take away the bite
This year in addition to blackberries, I added in one of my secret-weapon ingredients: dried hibiscus. They are the petals of a tropical flower and are a blend of tart, sweet and floral. They also bring a ruby-red jewel undertone to this cranberry sauce. You can find hibiscus in Latin markets in the bulk section or HERE.
Dried Hibiscus Petals – a beautiful ruby-red
This recipe only took me 30 minutes to make, and it will keep in the fridge for a couple of weeks. So, you should probably drop everything and go make this right now and get a head start on that big meal next week…
Frozen Blackberries sweeten the deal here…
Hibiscus Cranberry-Blackberry Sauce
Ingredients:
- 12 oz bag Fresh Cranberries
- 2 cups Fresh or Frozen Blackberries
- 2 tablespoons Water
- 1 1/2 cups Sugar
- Zest from 1 Lemon
- 1/4 cup Grand Marnier
- 1/8 cup Dried Hibiscus, finely ground in a spice grinder or with a mortar and pestle
Sugar, Cranberries & Blackberries – all getting together in a sauce pan
Method:
Put the Cranberries, Blackberries, Sugar and a splash of Water into a medium sauce pan and stir – mashing the berries ever so slightly. Heat over medium until the sugar dissolves into the berry juices and the liquid comes up to cover the fruit.
Ground Hibiscus Petals – for whatever reason I LOVE that pink ring…
Add the lemon zest, Grand Marnier, and the ground Hibiscus and stir the pot one more time. Bring to a boil and then reduce the heat and simmer.
Introducing Hibiscus to the equation
Stir regularly to keep the sauce from sticking to the bottom of the pan and burning. Let the berries cook for 20-30 minutes until the sugar is dissolved and the sauce is thickened to the consistency you want.
Remove from the pot, put in a clean and sterile jar. Refrigerate for up to 2 weeks.
The finished thing: Hibiscus Cranberry-Blackberry Sauce. Try not to eat it all now with a spoon.
Delicious not just on Turkey day, but stirred into yogurt, oatmeal, or on puff pasty tarts. Don’t forget to serve it on day after Turkey sandwiches!
Happy 6 days until Thanksgiving!
-Lydia, flower girl
Here are some other Cranberry Sauce ideas – just for fun!
- Cranberry Burbon Sauce – by Gimme Some Oven (because, bourbon)
- Maple Cranberry Sauce – by Kitchen Treaty
- Gingered Orange Cranberry Sauce – by Cooking on the Side
First, I just realized that i should refrain from reading your blog on an empty stomach because of the extreme salivatory effect your recipes induce. Second, I’ll be right over to borrow a 1/4 c of Grand Marnier-what’s your address? –And third, will you make me a turkey sandwich with this wonderful sauce while I’m getting to know you and your kitchen?
Monster – in response (in order)
1. Breakfast first, then blog
2. I have an entire bottle of Grand Marnier that I pull out for cooking about three times a year. Help yourself
3. I think that could happen…
Have a lovely day.