Roselle "Florida Cranberry" Sauce
4 c chopped roselle calyxes (thawed if frozen)
1-1/2 c water
1/2 c orange juice
1 c white sugar
1 c brown sugar
pinch of cinnamon
1 tbsp lemon juice
Traditional, good and simple sauce:
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. Serves 12 - 20.
For a fancier version, try adding diced apple, raisins and chopped walnuts when you add the chopped roselle.