• Ruby Deubry

RECIPE: Tropical Hibiscus & Cranberry Relish


Makes approximately 1 ½ cups


Savvy Tip: Use fresh cranberries that are smooth and firm for this lively relish. It’s perfect as a holiday condiment and goes well with roasted turkey, Cornish hen, and smoked poultry.


INGREDIENTS


¼ cup dried hibiscus flowers or 1 good-quality hibiscus tea bag

½ cup water

1 cup (325 g) fresh cranberries, rinsed

1 cup Demerara sugar or light brown sugar plus extra

1 lemon (use Meyer lemon if you can find them)

PREPARATION

  1. Place the hibiscus flowers or tea bag and water in a small saucepan. Bring to a boil, remove from the heat, and let the hibiscus steep for 10 minutes. Strain and set aside.

  2. In a food processor, combine ¼ cup of the steeped hibiscus liquid and the sugar. Process until the sugar dissolves. Add the cranberries and pulse until they are coarsely chopped.

  3. Transfer the cranberry relish to a bowl and refrigerate for at least 2 hours and up to overnight. Adjust the balance of the relish by adding a squeeze of lemon or some more sugar.

  4. Serve at room temperature.


© 2020 Ruby Deubry