A tangy and delicious relish made from hibiscus roselles! With a taste and color similar to cranberry relish, this recipe makes a great homemade (and potentially homegrown) alternative to traditional cranberries for people living in warmer climates.
Break or cut roselles into smaller pieces (don't leave whole)! See picture in article for size reference if you want to make a chunkier relish, which is our preference. Alternately, for a smoother, jam-like consistency you can blend your roselles (fresh or dried) prior to using.
Add all ingredients to small saucepan over medium-low heat for first 5 minutes with lid on. Then turn heat to low, set lid slightly ajar, and let cook for an additional ~15 minutes, stirring ocassionally to make sure ingredients don't stick. See pictures in article for final relish liquid content.
Serve warm if using as a side dish akin to cranberry relish. Or serve cold if using as a topping or charcuterie plate addition.
Store in covered glass jar in your fridge for up to 2-3 weeks.
Hibiscus roselle relish or chutney (from Hibiscus sabdariffa calyxes) https://www.tyrantfarms.com/recipe-hibiscus-relish-or-chutney-from-hibiscus-sabdariffa/