Florida Cranberries, aka Jamaican Sorrel or Roselle

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One of the old-time traditions of Florida is making a come back: Florida cranberries (Hibiscus sabdariffa). Once you experience the delicious fruitiness of this healthful treat you will wonder, "Why did it ever go out of favor?" The reasons are simple... Too many new people moved into the state who had never heard of it and it looks like something from an alien planet. The calyxes are the part you cook and they are freaky weird. However odd looking sorrel may be, though, none regret growing, cooking and eating this wonderful plant. (People have been known to tear out patches of grass in favor of Florida cranberries.) Sadly, it is an annual plant and you have to wait until soil temps are warm enough to plant it again. Jamaica has this as a cash crop and sorrel can be found dried in Caribbean groceries and on-line.

The plant comes from West Africa and this is why it does so well in Florida. The way you prepare the calyxes is you slice it along the side and you cut off the base, then peel the calyx away from the seed pod. You don't eat the seed pod (which is green). The calyx is a lovely deep red color.

Two recipes traditionally made for the holiday season are cranberry sauce and holiday punch. The cranberry sauce is very simple:

1 part cranberries (calyxes only) plus one third to half as much water. Bring this to a boil and then reduce to cook down as you would apples for applesauce. Add brown sugar to taste. You can add spices if you desire but this really gives you an idea of how the actual cranberries taste on their own.

A fancier recipe for Florida cranberry relish can be found here: http://www.floridasurvivalgardening.com/2014/11/thanksgiving-florida-cranberry-relish.html

The second recipe is for Holiday Punch:

4 cups fresh Florida cranberries (calyxes only)

6 cups water

1/2 inch piece ginger sliced thin

1 stick cinnamon

2 cloves 

3/4 cup brown sugar or to taste

Put the first five ingredients in a large pot and bring to a boil. Boil gently, partially covered for 15 minutes. (Sorrel stains so be careful of spatters.) Remove from heat and allow to steep for four hours. Strain and add sugar. Refrigerate. This is good for up to three weeks and can be frozen or you can add alcohol and prolong the lifespan. 

There are many, many variations of this recipe. Change it to suit you. Some people add citrus. The health benefits are amazing. The plant is very easy to grow. Truly, one of nature's gifts. 

You can get the seeds at: http://www.onaleeseeds.com/