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A Fresh Take on Cranberry Sauce


Hibiscus Cranberry Sauce

Fall is the perfect time to add a little kick, along with a festive splash of color, to your table. We can’t wait to make this cranberry sauce from Bon Appétit, inspired by a Caribbean punch. Rum, allspice, and ginger perfectly balance the bright, tart tastes of hibiscus and cranberries. We love this sauce with pork, turkey, and chicken — or even layered with Greek yogurt for a delicious breakfast or dessert parfait. 

Dish of Cranberry Sauce

Hibiscus Cranberry Sauce


  • 4 Tbsp. unsalted butter
  • One 2″ piece ginger, peeled, halved
  • 3 whole allspice
  • One 1-lb. bag fresh or frozen cranberries
  • 1⅓ cups (packed) light muscovado sugar or light brown sugar
  • 1 Tbsp. plus 1½ tsp. hibiscus powder
  • Pinch of kosher salt
  • 2 Tbsp. Jamaican rum, divided


  1. Melt butter in a medium saucepan over medium-low heat. Add ginger and allspice and cook, stirring occasionally, until butter foams, then browns, 5–8 minutes. Mix in cranberries, muscovado sugar, and ½ cup water. Cover and cook, stirring occasionally, until cranberries burst, 10–12 minutes.
  2. Uncover cranberries; stir in hibiscus powder, salt, and 1 Tbsp. rum. Reduce heat to low; cook, stirring occasionally, until glossy and syrupy, 16–20 minutes. (Stir in about ¼ cup water if you like a thinner sauce.) Remove from heat and stir in remaining 1 Tbsp. rum. Let cool slightly.

CMFTO Hints (to make it your own)

  1. Layer with Greek yogurt for a delicious breakfast or dessert parfait.
  2. Pair with pork, turkey, or chicken.

We hope you enjoy this new take on a classic dish as much as we do! 

All my best,

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