Hibiscus Cranberry Sauce

Place hibiscus leaves on a piece of cheesecloth and tie into a tight bundle.

Set aside.In a medium saucepan combine orange juice, red wine, water and brown sugar.

Bring to a boil over medium high heat.Add hibiscus clove bundle to the liquid and boil for two minutes.Stir orange zest into mixture and add cranberries.

Bring mixture back to a boil.Reduce heat to low, cover and simmer for 8 minutes until the liquid reduces.

Pour cranberry sauce into a mason jar and let cool uncovered.Store in the fridge for up to a week before Thanksgiving.