Hibiscus Rum Glaze Recipe (Perfect for Meats, Poultry, and Vegetables)
Hibiscus Rum Glaze is a sweet, tangy, and slightly floral sauce made from dried hibiscus flowers (or hibiscus syrup), sugar, and aromatics. It’s perfect for brushing over roasted duck, ham, turkey, or vegetables, adding a Caribbean-inspired twist with vibrant color and bold flavor.
This glaze balances sweetness, tartness, and depth—making it ideal for holiday dishes or anytime you want a gourmet upgrade.
Why You’ll Love This Hibiscus Rum Glaze
- Adds a Caribbean-inspired tang to meats and vegetables.
- Vibrant red hue makes dishes visually stunning.
- Versatile: Use it as a glaze, drizzle, or even mix into cocktails.
- Quick and easy—ready in 20 minutes or less.
Health Benefits of Hibiscus
Hibiscus isn’t just beautiful—it’s healthy too.
- Rich in antioxidants: Helps fight free radicals.
- Supports heart health: Known to help regulate blood pressure.
- Vitamin C boost: Strengthens the immune system.
- Digestive aid: Traditionally used as a digestive tea in the Caribbean.
Ingredient Spotlight
- Dried Hibiscus Flowers (or Hibiscus Syrup):
The star of the recipe, hibiscus, brings a vibrant ruby color, tartness, and subtle floral notes. Using dried flowers gives you full control over sweetness, while hibiscus syrup offers convenience and a naturally sweet base. - Brown Sugar (or Honey):
Adds richness and balances the tart flavor of hibiscus. Brown sugar also gives the glaze a caramel-like depth. Honey creates a smoother, more floral sweetness. - Balsamic Vinegar (or Apple Cider Vinegar):
A touch of acidity that sharpens the glaze and enhances its glossy finish. Balsamic provides complexity, while apple cider vinegar adds brightness. - Fresh Ginger:
Brings warmth and a hint of spice. Ginger also cuts through the sweetness, making the glaze more balanced. - Lime Juice:
A splash of lime keeps the glaze fresh and adds a citrusy zing that complements the floral hibiscus. - Caribbean White Rum (KonpaRum or Rum Barbancourt):
Adds depth, aroma, and a distinct Caribbean character. KonpaRum’s white rum is strong and similar to Haitian clairin, so just a small splash is enough. Rum Barbancourt offers a smoother, gentler profile. The alcohol cooks off, leaving behind only flavor and fragrance. - Salt:
A pinch of salt enhances all the flavors, balancing sweetness and acidity. - Ground Allspice (optional):
A traditional Caribbean spice with hints of clove, cinnamon, and nutmeg. It adds a warm, festive touch, perfect for holiday roasts.
Choosing the Right Rum for Hibiscus Glaze
For this recipe, you can use Caribbean white rum to add depth, aroma, and a subtle tropical warmth. Two excellent options are:
- KonpaRum White Rum – Available at KonpaRum.com, this rum is bold and strong, very similar to Haitian clairin. Because of its intensity, you only need a small splash. Too much will overpower the glaze. When cooked down, the alcohol burns off, leaving behind its rich aroma and complex flavor.
- Rum Barbancourt – A smoother Haitian rum option if you prefer a more balanced, less intense flavor. It still enhances the glaze beautifully without being as strong as clairin-style rums.
Tip: Add the rum near the end of cooking and simmer for 1–2 minutes. This allows most of the alcohol to cook off while preserving the fragrance and character of the rum.
This step turns your hibiscus glaze into a truly Caribbean-inspired masterpiece, whether you’re glazing duck, turkey, ham, or roasted vegetables.
A Note on Hibiscus vs. Sorrel
In the Caribbean, what many call hibiscus is often known as sorrel (especially during the holiday season). The dried red calyces of the hibiscus plant are used to make the beloved Caribbean sorrel drink, a festive beverage enjoyed at Christmas and New Year’s.
For this glaze, you can use either:
- Dried Hibiscus Flowers (sold in international markets and online)
- Dried Sorrel (found in Caribbean grocery stores, especially around the holidays)
Both will give you the same vibrant color, tangy flavor, and floral aroma. If you’re shopping at a Caribbean store, look for packages labeled sorrel—it’s the same ingredient!
How to Use Hibiscus Rum Glaze
- Brush over holiday roasts, such as ham, turkey, or duck, during the last 10 minutes of cooking.
- Drizzle on pork chops, grilled shrimp, or salmon.
- Toss roasted root vegetables (such as carrots, squash, and sweet potatoes) with the glaze for a festive side dish.
- Reduce slightly further to create a cocktail syrup base that pairs well with rum drinks.
Storage
- Store in an airtight jar in the refrigerator for up to 2 weeks.
- Warm gently before using again for a smoother glaze.
This Hibiscus Rum Glaze is more than just a sauce—it’s a celebration of Caribbean flavors. With its perfect balance of sweetness, tang, and tropical depth, it elevates any dish, from roasted meats to vegetables. Whether you’re preparing a holiday feast or a simple weeknight meal, this glaze adds a touch of elegance and color to your table. Try it this season and bring a taste of the Caribbean to your home.
Hibiscus Rum Glaze (Two Ways)
Equipment
- Medium saucepan
- Fine mesh strainer (for dried hibiscus method)
- Small whisk
- Heatproof bowl
Ingredients
Option 1: Using Dried Hibiscus Flowers
- 1 cup dried hibiscus flowers
- 1 ½ cups water
- 1 cup brown sugar or honey
- 1 tbsp balsamic vinegar or apple cider vinegar
- 1 tsp fresh ginger grated
- 1 tsp fresh lime juice
- 2 tbsp Caribbean white rum KonpaRum or Rum Barbancourt
- ½ tsp salt
- ¼ tsp ground allspice optional
Option 2: Using Hibiscus Syrup
- 3/4 cup hibiscus syrup
- ½ cup brown sugar optional—taste before adding
- 1 tbsp balsamic vinegar or apple cider vinegar
- 1 tsp fresh ginger grated
- 1 tsp fresh lime juice
- 2 tbsp Caribbean white rum KonpaRum or Rum Barbancourt
- ½ tsp salt
- ¼ tsp ground allspice optional
Instructions
Method 1: With Dried Hibiscus Flowers
- Steep Hibiscus: In a saucepan, add hibiscus flowers and water. Bring to a boil, then reduce heat and simmer for 8–10 minutes until the water turns a deep red.
- Strain: Strain liquid into a bowl, discard flowers, and return liquid to the saucepan.
- Flavor & Sweeten: Add sugar, vinegar, ginger, lime juice, salt, and allspice. Stir well.
- Reduce: Simmer 10–12 minutes, stirring occasionally, until glaze thickens.
- Add Rum: Stir in white rum and cook 1–2 minutes to burn off alcohol while keeping its aroma.
Method 2: With Hibiscus Syrup
- Combine: In a saucepan, add hibiscus syrup, sugar (if using), vinegar, ginger, lime juice, salt, and allspice. Stir to combine.
- Simmer: Cook on medium-low heat for 5–7 minutes until slightly thickened.
- Add Rum: Stir in white rum, simmer 1–2 minutes, then remove from heat.
Notes
Storage
- Store in an airtight glass jar in the refrigerator for up to 2 weeks.
- Warm gently before using for a smooth consistency.
How to Use Hibiscus Rum Glaze
- Brush over holiday roasts like ham, turkey, or duck during the last 10 minutes of cooking.
- Drizzle on pork chops, grilled shrimp, or salmon.
- Toss roasted root vegetables (carrots, squash, sweet potatoes) with the glaze for a festive side dish.
- Reduce slightly further for a cocktail syrup base to pair with rum drinks.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
