Hibiscus Cranberry Sauce – A Special Holiday Recipe (2024)

FAQs

How to cook cranberry hibiscus? ›

Make the Cranberry Hibiscus Sryup

In a small saucepan, bring water and sugar to a rolling boil. Simmer once the liquid looks clear. Add the cranberries, cinnamon and dried hibiscus to the boiling sugar syrup and let cook on medium heat until the cranberries soften and begin to 'pop'.

The cranberry hibiscus has antioxidants, calcium, iron, and vitamins B2, B3, and C in its leaves and flower petals. The uncooked leaves and blooms are used in stir-fries and salads. Teas and other beverages are frequently made with flower petals.

Cranberry hibiscus leaves retain their colour after being cooked. Flowers are used to make teas or other drinks where they contribute colour rather than taste. In Central America the flowers are combined with ice, sugar, lemon, or lime juice and water to make a purple lemonade.

Light. For the best burgundy-red leaf color, grow cranberry hibiscus in full sun. Plants that receive too much shade lose their vibrant color, and the leaves turn an unsightly shade of brownish-green.

People taking chloroquine for the treatment or prevention of malaria should avoid Hibiscus sabdariffa products. Be cautious with this combination. Taking Hibiscus sabdariffa while taking diclofenac might alter levels of diclofenac in the body. This might change the effects and side effects of diclofenac.

Its seeds are harvested and eaten roasted, used for oil, or when ground, added to soups or sauces. Its leaves and shoots are cooked or eaten raw as a bitter vegetable or dried and ground to be added as sour flavoring for vegetables.

The leaves are edible (eat the smaller new leaves, they taste better than the bigger leaves) and can be eaten raw or cooked in small quantities. Use the leaves as an addition to a salad, as a salad full of false roselle leaves will be overbearing. You can also make a tea or juice from the old flower blooms.

When taken by mouth: Hibiscus sabdariffa is commonly consumed in foods. It is possibly safe when used in medicinal amounts. Hibiscus sabdariffa tea has been used safely in amounts of up to 720 mL daily for up to 6 weeks. Side effects are uncommon but might include stomach upset, gas, and constipation.

Whether you have been partying a little hard or just want to keep your liver in the best health possible, sipping hibiscus tea can be just the ticket. This pomegranate-colored beverage has been studied for helping to prevent liver damage as it can help increase the concentration of detoxifying enzymes.

The maroon leaves have a tart - some say citrusy - flavor. Leaves from the hibiscus varieties that I've eaten have a sour taste with no trace of bitterness, but the cranberry hibiscus also adds a dash of color to salads, sandwiches, and stir fries.

What is another name for cranberry hibiscus? ›

It is not often referred to by a common name but you may see it listed as African rosemallow, false roselle, maroon mallow, cranberry hibiscus or red leaved hibiscus.

Cranberry Hibiscus leaves are edible and very nutritious. Use caution though as they contain oxalic acid and should not be eaten in large quantities.

Cranberry hibiscus is a tender perennial sub-shrub in the Malvaceae (mallow) family native to tropical eastern Africa.

Cranberry hibiscus flowers appear late in the growing season, blooming from fall through winter.

You have likely been overfertilizing your hibiscus this year. This plant will perform best in full sun, so if shade is increasing in your garden, that can have an impact on flowering too. Plants that are grown in containers during the summer will generally need some supplemental fertilizer to perform properly.

The maroon leaves have a tart - some say citrusy - flavor. Leaves from the hibiscus varieties that I've eaten have a sour taste with no trace of bitterness, but the cranberry hibiscus also adds a dash of color to salads, sandwiches, and stir fries.