Florida Cranberry Glaze


This easy recipe for Florida Cranberry Glaze is part of our Simple Holiday Feast for Four by Chef Jes Tantalo. Roselle, also known as red sorrel or Jamaican sorrel, and – more recently – Florida cranberry – is a relative of hibiscus. Frog Song Organics sells fresh roselle in season at the Winter Garden and Winter Park farmers markets; you can find dried sorrel at area Caribbean markets. (If using the dried version, substitute about 3 cups for the fresh calyces.)

The glaze can be made the day before, and pairs beautifully with roasted or grilled poultry.  Click here to see the menu game plan; for more inspiration, visit our recipe archives.

Makes 4 cups

2 dozen roselle calyces

6 cups water

1 teaspoon pepper

2 teaspoons coarse salt

1/8 teaspoon cinnamon

¾ cup sugar

1 tablespoon cornstarch

Bring roselle and water to a boil in a medium saucepan, then simmer uncovered over medium heat for 20 minutes. Strain, reserve 2 tablespoons of the liquid and let it cool; reserve some of the roselle petals. Return remaining liquid to saucepan and add pepper, salt, cinnamon and sugar. Continue simmering for an additional 20 minutes or until liquid is reduced by a third.

In a small bowl, whisk corn-starch and the reserved liquid with a fork to make a slurry. Pour slurry into the saucepan, bring back to a bowl and stir until glaze thickens. Pour into gravy boat or individual small dishes and garnish with roselle petals.