Rose Hip Sauce

Rose Hip Sauce


  • 4 cups (1 qt) water
  • 2 cups dried rose hips, pre soaked, or 3 cups fresh, cleaned hips
  • 1/2 cup sugar or 1/4 cup honey


Bring water to a boil, add hips and simmer for 2 hours, or until the pulp s very soft. Strain the mixture through a large seize, mashing the hips to get as much pulp as possible. Sweeten the warm sauce to taste. Let it cool and store in the refrigerator in a closed container. Note: Do not use hips from roses which have been treated with chemicals

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