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A preserve of roselle calyces, the Caribbean sorrel, cooked with sugar until thick and deep red. The tartness is the hibiscus. Ginger and spice often go in.
A Caribbean preserve of Hibiscus sabdariffa.
Sweet-tart and floral.
Spoon it onto cheese and bread, or use it as a glaze.
Cupboard while sealed. Fridge once open.
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