We love Rosella here… it is known as the Florida Cranberry, and I love Cranberries, so this was a must for our garden. Rosella is a very pretty plant, and we use the leaves in some recipes, like Butternut Squash Medley, as well. We have been trying to use as many plants as we can from the garden, and this one gets used in so many ways. Mr. Awesome also wants to try some in our favorite cream cheese cookie recipe. I’m also going to try this in our Christmas Bread this year!

Last year, we made a bunch of Rosella Jam, and we still have plenty left, so this year we did something a little different. We have frozen several gallon bags of Rosella, dehydrated some of it for teas, and made some Rosella Sauce… it is so good! We served this at Thanksgiving, in place of the traditional cranberry sauce. I do want to try boiling some of our lemon grass to make a tea to try in place of the plain water for this recipe, but I keep forgetting.

This would probably also freeze really well and make a great gift! It can be used as a jelly or jam as well as an alternative to cranberry sauce.

---

**This post does contain some affiliate and/or referral links to products and/or services that we use. If you happen to click through a link and make a purchase, we may earn a teensy-weensy small commission (at NO EXTRA cost to you) if a purchase is made through these links. These links help to support our family, our blog, and our homeschooling mission. This means that we can keep bringing you great recipes, ideas, and tips for FREE! Click HERE for a full disclaimer.  –Thank you!

---

Easy Rosella Sauce

makes about 1 pint of sauce

Ingredients:

• 1 – 1 ½ c. fresh or frozen rosella w/seed pods removed (you could use cranberries or other berries, if you desired)
• 1 c. water
• ½ c. sweetener – use a little more if you want it sweeter
• 1 c. chopped fresh or frozen fruit -we like to use strawberries, blackberries, mangoes, pears, or pineapple
• ¼ c. lemon or orange juice

optional add- ins:

• 1-2 T. Freshly grated ginger
• Finely chopped jalapeno or other pepper
• Cinnamon, nutmeg, or allspice

Directions:

Bring the water and sweetener to a simmer over medium heat.

Add in the Rosella and simmer until slightly thickened.

Add in the chopped fruit and simmer a bit more.

Use an immersion blender if you want it to be a bit smoother.

Stir in the juice and any optional ingredients, simmer, and stir until thickened to desired consistency. The sauce will thicken a little more as it cools.

Remove from heat and carefully pour into a clean jar.

Serve warm or chilled. Keep in the refrigerator for up to one month.

---