Give a sweet and spicy tropical Latin twist to your turkey sauce this year with this easy recipe for Thanksgiving.
- Servings 4
- 12 oz. Raspberries
- 1 Jalapeño, sliced
- ½ cup Mango, diced
- 2 bags of Hibiscus Tea
- 1 small Cinnamon Stick
- ½ cup Mango Juice
- ½ cup Water
- ½-3/4 cup Sugar
- 1 Clove
Directions for the most amazing mango raspberry sauce!
- In a medium saucepan over medium high heat, bring the mango juice, water, and sugar to a boil. Once boiling, add the hibiscus tea bag, clove, and cinnamon stick. Boil for 4-5 minutes.
- Stir in the raspberries, mango dices, and jalapeño slices. Bring back up to a boil, then reduce heat to medium and cover.
- Cook 8-10 minutes, or until the raspberries have broken apart and softened.
- Let cool and transfer to a jar and store in the fridge until ready to serve.
Raspberries can be replaced with the same amount of cranberries. Or mix them up doing half and half!
If you need a turkey recipe to go with this sauce, try our Peruvian-Style Turkey!