Sorrel, Sorrel and more Sorrel

Christmas is without a doubt my favorite time of the year. I love the lights, the feeling in the air that’s different and of course I looooveee the food!! Christmas for me means not only celebrating the brith of Jesus, but also sharing things with friends and family. Baking cookies, making Ponche de Creme (recipe coming soon) and so much more.

Last year, Christmas was definitely different. I was now getting a hang of this Gluten Free thing, so I didn’t get to have my cookies, or my black cake and so many of the other things that I love at Christmas. But this year is different!!! I have my big girl Gluten Free hat on and I’m making Christmas my way, except it’s all Gluten Free and healthy!

Like the first thing on my Holiday recipe list….Sorrel! I have so many fond memories of sitting cleaning sorrel with my grandmother, then standing by the pot as I watch her add the ingredients and cook it, until this dark ruby red liquid remains. I was so fascinating then, and I must admit after trying it myself, I see the appeal.

For those who don’t know, Sorrel or Roselle is a member of the hibiscus family. We see it mostly around Christmas time, and it’s a staple in almost every Caribbean house at Christmas. Made by boiling the sorrel flowers with spices then sweetening with sugar (lots of sugar) it isn’t that healthy. But I’ve found a way to recreate it using sweeteners and the best part is I also used it to make Sorrel Jam!!!

I was so excited when I found a way to make this and it came out so well! I’m thinking it’s going to be the new spread on my GF Pancakes. Sweet, a little spiced with that sorrel flavour, I hope you enjoy it as much as we do.

Here it is:

sorrel-2.jpg

Ingredients:

  • 1 lb Sorrel petals (after Seeds removed)
  • Water (approximately 10-12 cups)
  • 1 Cup xylitol
  • 2-3 Cinnamon Sticks

Directions:

  1. If you haven’t already, prepare sorrel by removing the seed and washing well to remove any dirt. Sorrel-2.jpg
  2. Next place sorrel in a pot and fill with water until sorrel is covered. I used about 12 cups, add cinnamon sticks. Bring to a boil, then lower heat to medium and cook until petals are tender. About 15 – 20 mins, stirring occasionally. Sorrel-3.jpgSorrel-4.jpgSorrel-5.jpgSorrel-6.jpg
  3. Once finished, using a colander or larger strainer. Separate the petals from the liquid or juice, making sure to save both. Sorrel-9.jpgSorrel-10.jpgSorrel-12.jpgSorrel-11.jpg
  4. Now to make the Jam. Using a measuring cup measure out 2 cups of juice and 2 cups of sorrel fruit pulp. Add to a sauce pan, along with the xylitol and bring to a boil. Once boiling, lower heat and cook until the liquid begins to evaporate. About 10 mins.Sorrel-13.jpgSorrel-14.jpgSorrel-15.jpg
  5. When it’s at this stage, using a standing blender, blend pulp slightly to break up some of the bigger petals. Return to heat and cook for another 5 – 10 minutes until desired jam consistency. Add to jars and enjoy!!!Sorrel-18.jpgSorrel-17.jpgSorrel-30.jpgSorrel-41.jpgSorrel-39.jpg

Just a couple of notes:

  • I added a little extra cinnamon to my jam, to give some extra flavour…this is optional.
  • The leftover Juice from boiling the sorrel can be used to make sorrel drink. Just add some sugar or xylitol and some spice to taste, pour over ice and enjoy!Sorrel-25
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