(CMR) Time is winding down and it is almost Christmas! No traditional Caribbean Christmas table is complete without sorrel.
The pandemic may mean that aunty Lorna who knows how to make it the old school way may not be present, and Lord knows she doesn't have the patience to setup the technology to show you how it works over zoom. However CMR has got you covered, as we are sharing with you how to make that envious sorrel right here, it will even have your old school aunties thinking you learned well .
Here is what you'll need:
3 pound(s) sorrel
1/2 pound ginger
2 cup(s) sugar
1/4 cup(s) white rum (optional)
1 cup(s) red wine (optional)
A few grains of rice
Rinse sorrel well (sometimes little bugs can be found inside the plant).
Place rinse sorrel in a large container and allow to sit.
Grater the ginner.
Fill a large pot of water and bring it to boil with ginger, cinnamon leaves, and pimento seeds.
Once the pot comes to a boil, pour hot liquid over the sorrel in a container and allow it to sit overnight.