recipe

Roselle Sauce

Yields 12-20 servings

What you’ll need:

  • 4 cups chopped roselle calyxes (thawed if frozen)
  • 1 1/2 cups of water
  • 1/2 cup of orange juice
  • 1 cup white sugar
  • 1 cup brown sugar
  • A pinch of cinnamon
  • 1 tbsp lemon juice

Instructions:

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 for 5 minutes longer, stirring constantly. Add the chopped roselle, return the mixture to a boil and continue cooking for 5 minutes longer, stirring constantly to avoid scorching. 

You’re done! Enjoy warm or refrigerate for a few hours before serving. 

For a fancier version, try adding diced apples, raisins, and chopped walnuts when you add the chopped roselle. 

               ‘Recipe from Alachua County Farm to School, for more recipes,                                               visit https://farm2schoolalachua.com/‘
 

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Learn more about Santa Fe College and the Florida Heritage Foods Project.

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Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.

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Roselle Sauce

What You’ll Need:

  • 1 cup Apple Shreds
  • List Item #2
  • List Item #3

Instructions:

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