Rose hips have been used in cooking for centuries to bring a sweetness from the field into the kitchen, while they are available.
Rose hips mainly consist of flavonoids, sugars in the form of sucrose, glucose and fructose, tannins, amino acids, essential fatty acids, and a high amount of immune boosting polysaccharides called pectins. Nutrient rich and tasty, they’re a welcome addition to autumn meals.
Harvesting and Processing Rose Hips Helpful Tips ~
- Leather gloves are a good idea for picking as they protect our hands and wrists while reaching through thorns to get to the rose hips.
- Kitchen or exam gloves. You’ll cut the rose hip in half, and scoop out the irritating hairs and seeds.
- Drop the rose hip flesh in a bowl of water. The residual hairs left on the hips will float to the top, and you can pour them off. This will take several washings.
Rose Hip Puree
Ingredients
- 1 1/2 cup prepared rose hips
- 3/4 cup water
- 2 T sugar
- 1/2 t cinnamon
- 1/2 t ginger
- 1 T lemon juice
Instructions
- Simmer the prepared rose hips in water until soft — about 10-15 minutes.
- Stir in sugar, spices and lemon juice and simmer for 5 minutes.
- Use puree for tarts, ice cream toppings or to eat as a sauce.
Notes
(This is from an old 16th century recipe used to make rose hip tart)
Rose Hip Jam
Ingredients
- 1 pound prepared rose hips (about 4 quarts)
- 1 cup of water
- Sugar
Instructions
- In a large pan, add the rose hips and water. Bring to a boil, then cover and simmer until very soft–about 20 minutes (add more water if necessary).
- Press or strain the mixture through a sieve to remove any seeds and to reduce large chunks of hips.
- Add one pound of sugar (about 3 1/2 cups) to one pound of pulp and simmer.
- Check the taste and add more sugar if desired. Cook until the mixture has thickened to jam-like consistency. Pour into sterilized jars and seal.
Notes
(This recipe has been around since the 1700s)
Rose Hip Chutney
Ingredients
- 1 cup rose hips
- 2 cups cider vinegar
- 1 cup of raisins chopped
- 3 apples, peeled, chopped
- 2 tsp. ginger ground
- ¾ tsp. cayenne pepper
- 1 tsp. ground cloves
- ½ tsp. ground cinnamon
- ½ tsp. ground mustard
- ¼ tsp. ground coriander
- 1 large garlic clove
- ¾ cup brown sugar
- 4 Tbsp. lemon juice
- 6 Tbsp. orange juice
- 1 tsp. orange zest
Instructions
- Remove seeds from rose hips.
- Soak the rose hips, raisins or sultanas, and apples in the vinegar for 2-3 hours.
- After soaking, place the rose hips with remaining ingredients in a large, heavy saucepan. Bring the mixture to a boil over high heat, then reduce heat and simmer, stirring occasionally, until mixture is thickened.
- Leave to cool, then refrigerate.
Notes
Like all chutneys, this one improves with age. It is best after sitting refrigerated for several weeks. It goes well with lamb, fowl, ham or game and is so satisfying during the winter holidays. May be hot water bath canned and/or frozen in appropriate containers.
Rose Hip & Veggie Curry
Ingredients
- 2 tbsps coconut or avocado oil
- 1 chopped onion
- 2 thinly sliced carrots
- 1 peeled apple diced to 1 inch pieces
- 1 large potato diced to 1 inch pieces
- 1 15- oz. can diced tomatoes
- ½ cup cooked, drained chickpeas
- 1 cup rose hips, seeds removed*
- 1 tbsp peeled, chopped ginger root
- 2 heaping tbsps of your favorite curry blend (add more to taste)
- 1 cup coconut milk (or plain yogurt)
- salt and pepper to taste
- 1 cup chopped cashews
- 1/2 to 1 lb ground lamb or turkey
Instructions
- In a large frying pan, heat oil over medium heat.
- Add the ground lamb or turkey, if using, and sauté until brown.
- Add the onions, carrots, apple and potato and sauté for 5 minutes.
- Add chickpeas, ginger and tomato sauce, cover and cook on medium another 3 minutes.
- Add coconut milk, spices and ginger, cover and simmer for 5 minutes over low heat or until all vegetables are cooked but still firm.
- Serve over rice or quinoa, if you wish. Garnish with cashews.
Notes
* 1 cup measure is prior to removing seeds.
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