Ingredients
- 2 quarts plus 1 cup water
- 2 packages Melissa’s “Don Enrique” Jamaica (Dried Hibiscus Flowers)
- 1 (6 oz.) cone Melissa’s “Don Enrique” Piloncillo
- 3 Melissa’s Cinnamon Sticks
- 1 pound Melissa’s Tejocotes “Mexican Hawthorn Apple”
- 1 pound Melissa’s Guava – chopped
- 1 package Melissa’s Dried Tart Cherries
- 1 package Melissa’s Dried Cranberries
- 2 Granny Smith Apples – peeled; stemmed and cored; chopped
- 3 Melissa’s Sugar Cane Swizzle Stix – halved
- 1 cup candied pecans – chopped
Directions
- Place the water into a stockpot and add the Jamaica. Bring to a boil, lower the heat and simmer for 5 minutes. Remove from the heat and steep for 1 hour.
- Using a strainer, remove the Jamaica and discard.
- Place the pot back on the burner and add the piloncillo, cinnamon sticks and tejocotes.
- Simmer, stirring often, until the piloncillo is dissolved, about 15 minutes. Remove the tejocotes and let them cool to the touch.
- Peel, stem and seed them. Chop them and add them back to the pot.
- Add the rest of the ingredients, except for the pecans, and bring back to a simmer. Simmer for 1 hour and serve hot.
- Make sure to ladle some of the fruit into the cups as well as a sprinkle of the pecans and serve with a spoon.
You can find the ingredients for this recipe at Melissas.com
