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
- 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!