Rose-hip berries look like cherry tomatoes but taste very similar to strawberries when cooked with a little sugar. They also contain a lot of grainy seeds which are edible but not very pleasant so I tend to sieve out the seeds and add a couple to the sauce at the end for contrast. Rose-hip sauce is lovely on ice cream or stirred into porridge, I even use it as a base for salad dressing. If stored in a cool, dark place unopened this sauce will last up to 3 months.
1kg rose-hip berries
500g sugar
1 lemon, juiced
METHOD:
Put rose-hips in a large heavy based saucepan add sugar, lemon juice and 200ml water. Place over a high heat and bring to the boil, cook for around 15 minutes until the flesh and seeds start to break up into a pulp. Remove from heat and pass rose-hips through fine sieve and pour into warm sterilised jars then screw on the lid tight and leave for a day before using.
