Rosehip Puree

Rating: 3.5 / 5.00 (8 Votes)

Total time: 45 min

Servings: 1.0 (servings)



Rinse the rose hips. Chop the stem end and the blossom end into small pieces. Put half of them in a saucepan and cover with water and cook for 15-20 minutes until very soft. Drain the water and make the second half of the rose hips in it.

Pass the rose hips through a sieve.

Sweeten with honey and season as desired.

Empty the puree into hot rinsed jars and keep in the refrigerator (about 2 weeks). Larger quantities that are not to be eaten on the spot can be frozen.

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