Growing Roselle Hibiscus
Sometimes called the "Florida Cranberry," this local edible calyx packs a punch.
Easy
30 MIN
This condiment is a zesty addition to an appetizer menu. For longer shelf life, the chutney can be preserved following standard canning processes.
Ingredients
SERVINGS: 4 Half-Pint(s)
- 4 cups (2 pounds) fresh or frozen cranberries
- 1/4 small red onion, minced
- 1 jalapeno pepper, seeded and minced (for more heat, include seeds)
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 3/4 cup red wine vinegar
- 1 tablespoon minced fresh ginger
- 1 tablespoon whole mustard seeds
- 2 teaspoons freshly grated orange zest
- 2 teaspoons freshly grated lemon zest
- 1 teaspoon salt
Instructions
Combine all ingredients in a large saucepan and bring to a boil. Reduce heat and simmer, uncovered, stirring often until the cranberries are broken down and the mixture is somewhat thickened, approximately 10 to 15 minutes. Cool and ladle into clean jars. Refrigerate until ready to serve.
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