Rosehip sauce

    Rosehip sauce

    6saves
    25min


    3 people made this

    About this recipe: Swirl over your semolina for a gorgeous pudding as we slip into the cold winter months. Rosehips have a unique ambrosial flavour and can be used to replace berries in deserts, or dried out to make a deliciously refreshing vitamin packed tea. I have used them as a ‘coulis’ on many milk puddings and in apple crumble. The only downside of rosehips is the tiny bristles, which cushion the seeds within the red flesh. These fibres are the original itching powder – the sort you would put down the backs of adversaries at school to devastating effect! They MUST be removed or can cause internal irritation. The simplest way of dealing with them is to wash the fruit thoroughly, cut the hips lengthwise and scoop out the pips and bristles with a teaspoon.

    Ingredients
    Serves: 10 

    • as many you can get rosehips from the dog rose, cleaned and washed as above
    • caster sugar or honey to taste

    Method
    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Place the cleaned and prepared hips in a saucepan, add a splash of water, and simmer for 20 minutes.
    2. Press rosehips through a sieve and add the sugar or honey to taste.
    3. Swirl over your semolina for a gorgeous pudding as we slip into the cold winter months.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate

    More collections