Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 cup roselle, calyxes removed 1 navel orange, zested, peeled, chopped and seeds removed 1/4 - 1/2 cup granulated sugar DIRECTIONS Tear or cut roselle into quarters. Place in food processor. Add orange zest and chopped orange to food processor. Pulse 10-15 times and then process to desired consistency. Remove from food processor and stir in sugar. Start with the smaller amount, stir it into the fruit mixture and let sit 10-15 minutes before stirring again and tasting. Add additional sugar, if necessary. Cover and store in refrigerator. Copyright © 2019 Stefanie Samara Hamblen |
