Rose Hip Ketchup Recipes

ROSE HIP KETCHUP

Rose Hip Ketchup image

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

Ingredients

4 quarts rose hips (red, ripe and slightly soft)
1 garlic clove, peeled and minced
2 onions, peeled and finely chopped (medium sized)
3/4 cup water (more as necessary to prevent scorching)
3/4 cup brown sugar
1 cup vinegar
cayenne (optional)
salt (optional)
1/2 tablespoon whole allspice
1/2 tablespoon mace
1/2 tablespoon whole cloves
1/2 tablespoon celery seed
2 inches cinnamon sticks

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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