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.
Thanks for sharing, i'll give it a go
ReplyDeleteYou're more than welcome, let me know how you get on.
ReplyDeleteI used the smaller wilder rose hips, turned out very good but due to using less water it has turned out as bit more of a syrup than a sauce, it's made a nice cordial.
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