Roselle Sauce

recipe

Yields 12-20 servings

What you’ll need:

Instructions:

Heat the water, juices, cinnamon, and sugars to boiling in a 3-quart saucepan over medium heat, stirring frequently. When the mixture begins to boil, lower the heat and boil for 5 minutes longer, stirring constantly. Add the chopped roselle, return the mixture to a boil and continue cooking for 5 minutes longer, stirring constantly to avoid scorching.

You’re done! Enjoy warm or refrigerate for a few hours before serving.

For a fancier version, try adding diced apples, raisins, and chopped walnuts when you add the chopped roselle.

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