Robust Rose Hip Ketchup is the perfect way to store a little of summer for winter enjoyment. The flavor is a nice touch with most roasted meats and will add a nice touch to your Thanksgiving table.
Rose Hip Ketchup
I like to think of this rosehip recipe is the thriftiest of the thrifty because basically, you’re using something that is just sitting there, unused.
Rose hips are free for the taking, why not make something delicious? And talk about vitamin BOOST, I dare you to get scurvy knocking back some of this every week. Seriously. Rose hips are one of the best sources of vitamin C around if used fresh that is. Drying can destroy some of the vitamin C in rose hips.
To store the ketchup you will need to either use a hot water bath OR store it in the refrigerator. If you choose the hot water bath make sure you have jars and lids ready beforehand so you can move smoothly through the cooking and canning process.
I also overcooked mine, assuming it would get very thick in the pan, it did not. This recipe makes more of a jelly-like Rose Hip Ketchup, which is fine by me.
Rose Hip ketchup is spicy, sweet, and tangy, I love it dolloped on my sandwiches or for dipping homemade chicken strips into. And OH SO THRIFTY!
*** afterthoughts to this post***
1) So yes to answer a question, you can use wild rose hips. The ones pictured and used in this ketchup were rugosa rose hips, the tame perennial rose of Alaska. Wild roses have smaller hips so you would need to collect more of them to fill a quart jar but they are perfectly delicious too.
2) Be careful with rose hips, the hairs on the seeds can aggravate the digestive system. Careful straining will get them all.
3) If you plan to glean your rose hips from somewhere besides your own property please do make sure foraging is ok. Most places won’t mind but some may want to keep the winter color OR save them for the birds. Where ever you collect from be sure to thank the plant and save some of whatever you are collecting for other animals.
Check out my other great recipes:
- 1 quart fresh rose hips, I always pick them after the first frost
- 2 cups cider vinegar
- 2 cups Sugar, or use honey
- 1 teaspoon onion powder
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- pinch cinnamon
- pinch cloves
- pinch allspice
- pinch ground ginger
- pinch cayenne
- cover the rose hips with water in a 2 quart pot
- bring to a boil over medium high heat
- reduce heat, simmer for 20-30 minutes add more water as necessary
- remove from the heat and mash thoroughly
- pour into cheesecloth and let it drain overnight-make sure no seeds make it into the juice
- the next day add the rest of the ingredients and bring to a boil
- reduce heat and cook, stirring occasionally until thick
- pour into jars, seal and place in a hot water bath
- OR put right into the refrigerator for up to 6 weeks
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