Cranberry Hibiscus Sauce
½ cup freshly squeezed orange juice
¼ cup red wine, I used Pinot Noir
¼ cup water
½ cup dark brown sugar
1 Tbsp. dried hibiscus leaves
1 Tsp. orange zest
1 12 oz. package of fresh cranberries
Place hibiscus leaves on a piece of cheesecloth and tie into a tight bundle. Set aside.
In a medium saucepan combine orange juice, red wine, water and brown sugar. Bring to a boil over medium high heat.
Add hibiscus clove bundle to the liquid and boil for two minutes.
Stir orange zest into mixture and add cranberries. Bring mixture back to a boil.
Reduce heat to low, cover and simmer for 8 minutes until the liquid reduces. Pour cranberry sauce into a mason jar and let cool uncovered.
Store in the fridge for up to a week before Thanksgiving.