Roselle Sauce “Florida Cranberry” Recipe, Ingredients: 4 cups chopped roselle calyxes (thawed if frozen), 1 1/2 cups water, 1/2 cup orange juice, 1 cup white sugar, 1 cup brown sugar, A pinch of cinnamon, 1 tablespoon of lemon juice. 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 5 minutes longer, stirring constantly. Add the chopped roselle, return the mixture to a boil, and continue cooking 5 minutes longer, stirring constantly to avoid scorching. You’re done! Enjoy warm or refrigerate for a few hours before serving. Recipe yields 12 to 20 servings. For a fancier version, try adding diced apples, raisins, and chopped walnuts when you add the chopped roselle. Recipe from

Roselle “Florida Cranberry”: Roselle (Hibiscus sabdariffa) is related to the hibiscus flower, and is in the same family as cotton and okra! The plant can grow up to 5 to 7 feet and have beautiful reddish-green leaves. They begin to flower in the fall, when the days begin to shorten — just in time for the holidays (if we don’t have an early freeze). Marjorie Kennan Rawlins, a famous North Florida author, described the jelly made from roselle as “rare and ethereal, like the wines of some provinces.” After pollination, the calyx begins to enlarge and contain a seed pod. The pod is not edible, but the calyxes can be removed and frozen, dehydrated, or used right away in tea or Florida Cranberry Sauce! Roselle is a good source of calcium, niacin, riboflavin, iron, antioxidants, and vitamin C.