Ingredients:

• 4 cups finely chopped, seeded Diamond Island Farm Roselle hibiscus
• 1½ cups finely chopped fresh pineapple
• ½ cup fresh-squeezed Govinda's Orange Juice
• 1 cup organic raw sugar
• ¼ teaspoon minced Sunny Kapoho Orange Zest/Peel
• ½ teaspoon peeled, minced Okoʻa Farms White Ginger
• ½ teaspoon Kaiulani Spice Cinnamon Sugar

Instructions:

1. Prepare the Roselle:
   Wash and drain the Diamond Island Farm Roselle hibiscus. Slice off the star-shaped caps to remove the green seed pods. Discard the seeds.
2. Chop the Ingredients:
   Finely chop the deseeded roselle and fresh pineapple. Mince the peeled white ginger and orange zest
3. Combine in Saucepan:
   In a saucepan, combine the chopped roselle, pineapple, minced orange zest, ginger, cinnamon sugar, raw sugar, and orange juice. Stir to mix well.
4. Cook the Sauce:
   Bring the mixture to a boil over medium heat. Reduce the heat to low and simmer for about 20 minutes, or until the roselle and pineapple are softened and the sauce has thickened. Stir occasionally to prevent sticking.
5. Cool and Serve:
   Remove from heat and let the sauce cool to room temperature. Transfer to a serving dish or store in an airtight container in the refrigerator until ready to serve.