> hey what's for dinner mom?: Rose Hip Ketchup

11.07.2012

Rose Hip Ketchup

This post should have run a few weeks ago but with the birthday broken arm and then the car accident well I'm just lucky to run it at all, right? So here it is and we'll call it a planning for next year if you live in Alaska. If you happen to live in the lower 48 or some other wonderful place you can still find rose hips then you, my friend, are still in luck.



I like to think of this kind of recipe as 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 before hand so you can move smoothly through the cooking and canning process. I also over cooked mine, assuming it would get very thick in the pan, it did not. As soon as it started to cool it got really thick, like jelly, oops.

Rose Hip Ketchup
1 quart fresh rose hips--I always pick them after the first frost
water
2 cups cider vinegar-easy to make your own!
2 cups sugar--used our honey
1 teaspoon of onion powder
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon salt
pinch of cinnamon
pinch of cloves
pinch of allspice
pinch of ground ginger
smallest bit of 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


Rose hip ketchup is spicy, sweet and tangy, I love it dolloped on my sandwiches or for dipping home made chicken strips into. And OH SO THRIFTY!


*** after thoughts 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.


Peace and Love--




 

3 comments :

  1. I'll have to save this for next year, it looks great. Your photo is of a Rugosa Rose bush, have you tried it with wild rose hips?

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  2. Yes they are rugosa roses. I have used both wild and tame rose hips in many recipes. I use what I have when I'm working. The rugosa have a lot of flesh to them so I like them a lot. Wild are wonderful too I was out of those pretty quick this year.

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  3. Excellent information Laura because I have a big Rugosa bush and often wondered if the hips could be used for cooking. Thank you!!

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