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Sorrel Cake Fruits

This is the traditional Guyanese sorrel cake fruit recipe—the preserved fruit mixture made from the leftover sorrel petals after making sorrel drink. It is commonly used in black cake and fruit cake. Recipes vary by family, but this version reflects the most common preparation.
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Ingredients Method Notes

Ingredients
  

  • 4 cups cooked sorrel petals left over from making sorrel drink
  • 2 cups mixed dried fruits raisins, currants, prunes, cherries, mixed peel, chopped
  • 1 cup brown sugar adjust to taste
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ¼ tsp ground cloves
  • 1 tsp vanilla extract
  • ½ cup dark rum
  • ½ cup cherry brandy or red wine optional
  • 1 tbsp grated orange zest optional

Method
 

  1. Drain the cooked sorrel petals well and remove any seeds.
  2. Finely chop the sorrel or pulse briefly in a food processor.
  3. Combine the sorrel with the chopped dried fruits in a large bowl.
  4. Stir in the brown sugar, cinnamon, nutmeg, allspice, cloves, vanilla, and orange zest.
  5. Pour in the rum and cherry brandy (or wine) and mix until everything is evenly coated.
  6. Transfer the mixture to a sterilized glass jar, pressing it down firmly.
  7. Seal tightly and store in a cool, dark place for at least one week before using. For the richest flavor, allow it to mature for one to three months, stirring occasionally and adding a splash of rum if the mixture becomes dry.

    8. To Use

    Use about 2 to 3 cups of the matured sorrel fruit mixture in your favorite Guyanese black cake or fruit cake recipe. The sorrel adds a subtle tartness, deeper color, and a distinctive festive flavor that complements the traditional soaked fruits

Notes

To Use

Use about 2 to 3 cups of the matured sorrel fruit mixture in your favorite Guyanese black cake or fruit cake recipe. The sorrel adds a subtle tartness, deeper color, and a distinctive festive flavor that complements the traditional soaked fruits