A Caribbean Christmas: Rum, Pork and More

No white Christmases, but islanders celebrate the season with family and festive food and drink.

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Christmas pudding is not the only place in which rum appears. The elixir of the Caribbean is also often paired with the rosy-hued beverage known as sorrel that is prepared from infusing cinnamon, cloves, orange peels and sugar in water with the pods of sorrel, a relative of the hibiscus.

And so, with the holiday season upon us, in the islands to the south, glasses of sorrel, shrubb and coquito are lifted with sincere wishes for health and happiness for those we love on Christmas and in the new year. I lift my punch cup and second the thought.

Jessica B. Harris is a New York-based professor, writer and food historian. Her most recent work is High on the Hog: A Culinary Journey From Africa to America

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