Tropical Thanksgiving: Roselle Sauce

Since I've educated myself more on climate change, I've become super passionate about eating local and seasonal foods as much as I can. Eating locally produced foods is a great way to not only promote local businesses, but it also reduces my carbon footprint. Going to my local farmer's market, the Saturday Morning Market, has become a Saturday tradition of mine where I pick up  organic produce, farm fresh eggs and locally produced meat and seafood. Speaking of local, seasonal foods...

Have you ever heard of roselle?

I had never until I saw it at our local farmer's market this past month!

Tropical Thanksgiving: Roselle Sauce

Roselle is type of Hibiscus plant that is often grown in Central Florida. It is also known as red sorrel, Indian sorrel, Jamaican sorrel or the Florida cranberry. The bright red color of the roselle is indicative of the rich source of anti-cancer fighting antioxidants found in this fruit. Traditional medicine has long used roselle for a variety of treatments including UTI, healthy teeth and gums, digestive aid from constipation and even curing hangovers!

The Saturday Morning Market asked me to come and provide a "Taste Cart" today, featuring roselle!

Since roselle is both sweet and tart, the market and I thought it would make a wonderful, local version of cranberry sauce for a Thanksgiving meal. The roselle acts like similar to the cranberry providing the tart flavor, but also imparts a wonderfully sweet, floral aroma and flavor. Honestly, I think it tastes even better than cranberry sauce!

Today, I am sharing with you the two recipes I will be making at the market today from 9-2pm. These recipes utilize other ingredients typically found at our local farmer's market, but I also provided substitutes in case you don't have those specific ingredients.

Roselle Ginger Sauce (with Ginger Beer!)

Author:

Victoria Myers RD/N, LD/N

Prep time:

5 mins

Cook time:

20 mins

Total time:

25 mins

Ingredients

  • 4 cups whole roselle, leaves removed from the plant and minced
  • 3/4 cup honey bomb (or plain honey and add 1 teaspoon fresh ginger, 1/2 teaspoon turmeric root and a dash of black pepper)
  • 1/2 cup ginger beer

Instructions

  1. Place all ingredients in a large pot and bring to a boil. Once the mixture comes to a boil, reduce heat to a simmer and cook for approximately 20 minutes, stirring occasionally.
  2. Let mixture cool down for 3-5 minutes before serving.

Notes

If a thickener is desired, you can soak the bulb in water to create pectin water and add this. Chia seeds may also work.

3.5.3208

Roselle & Pomegranate Sauce with Orange Zest

Author:

Victoria Myers RD/N, LD/N

Prep time:

5 mins

Cook time:

20 mins

Total time:

25 mins

Ingredients

  • 4 cups whole roselle, leaves removed from the plant and minced
  • 2 oranges, juiced
  • Zest of 2 oranges
  • 1 cup pomegranate
  • 3/4 cup honey or pure maple syrup

Instructions

  1. Place all ingredients in a large pot and bring to a boil. Once the mixture comes to a boil, reduce heat to a simmer and cook for approximately 20 minutes, stirring occasionally.
  2. Let mixture cool down for 3-5 minutes before serving.

Notes

If a thickener is desired, you can soak the leftover roselle bulbs in water to create pectin water and add this. Chia seeds may also work.

Tropical Thanksgiving: Roselle Sauce

If you live in the St Pete area, come see me today from 9-2pm at the Saturday Morning Market, I will be there handing out samples of roselle sauce!