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.
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)
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.
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.
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.
Serve at room temperature.