Ingredients: 16 ounces package of fresh cranberries,½ cup dark brown sugar,1 Tbsp. dried hibiscus leaves,1 cup freshly squeezed orange juice, about 9 oranges,2 teaspoons orange zest,¼ cup red wine, I used Pinot Noir,¼ cup water
Instructions:
- Place hibiscus leaves on a piece of cheesecloth and tie into a tight bundle. Set aside.In a medium saucepan combine orange juice, red wine, water and brown sugar. Bring to a boil over medium high heat.
- Add hibiscus clove bundle to the liquid and boil for two minutes.Stir orange zest into mixture and add cranberries. Bring mixture back to a boil.Reduce heat to low, cover and simmer for 8 minutes until the liquid reduces.
- Pour cranberry sauce into a mason jar and let cool uncovered.Store in the fridge for up to a week before Thanksgiving.
