Rose Hip Ketchup Recipes
ROSE HIP KETCHUP
A delicious condiment courtesy of TipNut. Pick only the ripe berries that are vivid red and slightly soft. They have a much better flavor if picked after the first frost...preferably late August, September or October. You can harvest them from your garden, but they're more plentiful from old-time shrub varieties such as rugosas and wild rose bushes. Not sure about the yield.
Provided by Molly53
Categories Sauces
Time 1h
Yield 1 batch
Number Of Ingredients 13
Steps:
- Boil the first four ingredients together.
- When berries are tender, rub everything through a sieve or food mill using a fine grind and discard seeds/skins; return pulp to the pan.
- Tie spices in a bag and add to the puree along with the remaining ingredients; return to the boil until completely dissolved and cook for an additional 10 minutes, taking care not to scorch.
- Remove spice bag.
- Place mixture in hot jars leaving 1/4" headspace; wipe rims, place lids and screw bands on fingertip tight.
- Process in boiling water bath for ten minutes; remove to cloth protected countertop to cool completely.
Nutrition Facts : Calories 852.8, Fat 6, SaturatedFat 1.6, Sodium 91.1, Carbohydrate 195.3, Fiber 8.5, Sugar 169.6, Protein 4.6
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