There are many ways to use rosella fruit. Cordials, jams and jellies the obvious ones, but we only very rarely use those, so I don’t find them worth the trouble. On one site I saw them be called the tropical version of cranberries. So I made it into a sauce. If I could get my hands on more I would dry some of the “petals” for my tea blends.
Roughly cut up your rosellas (seed and all) stick them in a thick bottomed pot with 2 large table spoons of sugar (for roughly 500grams of rosellas).
Cook for 20 minutes, by then it should be very syrupy. The seeds have plenty pectin to thicken it up.
Taste, I like mine a little tart, add more sugar if you like. Stir until the additional sugar has dissolved.
Run through a food mill to sieve out the seeds and rougher bits
Pour into clean jars, I had enough for two smallish jars.
Keep in the fridge, this recipe doesn’t use enough sugar to make it reliable for canning.
The taste and scent is very close to rhubarb. This would make a lovely crumble pie.
I’ve used it through yoghurt, with roasts or like jam on toast.
|Or a rainy Sunday brownie...|