Rose Hip Sauce
Rose Hips, the fruit left after the rose has dried up, are very high in vitamin C and also contain vitamins A, B, K and F. You should precook these fruits before using them.
Here is a simple easy recipe to make rose hip sauce from The Edible Ornamental Garden by John E. Bryan & Coralie Castle.
Bring to boil: 2 cups water.
One cup rose hips.
Cover and cook gently one to two hours or until tender, adding more water if it boils away. Sieve, forcing as much pulp through as possible. If needed, add more water to make three fourth cup pulp. Return to saucepan and reheat.
One tablespoon water
Half tablespoon cornflour
Add to rose hips and cook and stir until thickened, adding
1 teaspoon lemon juice
3 to 4 tablespoons sugar
adjust to taste and pour over:
hot cooked asparagus or broccoli
3 to four tablespoons toasted slivered almonds
also good as a hot dip for assorted raw vegetables
makes a generous one fourth pint..