clementine hibiscus cranberry sauce

By socalnativelala

Ingredients

• 1/2 c. hot water
• 2 hibiscus tea bags
• 1/3 c. tangerine juice
• zest of two tangerines
• 2 10 oz bags of fresh cranberries
• 2 c. granulated sugar
• 1 c. light brown sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. fresh ground nutmeg

Preparation

Step 1

Steep hibiscus flowers in hot water for five minutes. Squeeze excess liquid out of tea bags and discard. Mix in tangerine juice. Heat skillet on medium heat. Pour liquid into skillet, bring to a boil and a reduce to simmer. Add granulated sugar and brown sugar whisking until dissolved. Add tangerine zest and return to a simme for 3 minutes. Add cranberries and simmer for 12-15 minutes or until most liquid has reduced and the berries have burst. Remove from heat, cool and chill.