Rosehip ketchup goes well with pork chops, ham.
- Place rosehip berries in a pan, cover with water and simmer for 15 minutes.
- Strain the boiled rosehip berries and liquid through a sieve.
- Place 1 quart of rosehip puree in a pan with the vinegar, sugar, onion powder, pepper, mustard, salt clove, cinnamon and cayene pepper. Mix all the ingredients together.
- Cook over a low heat until it reaches desired thickness.
The rosehips flesh that did not go through the sieve can be passed a couple of times more until all the fruit has been pureed and only seeds and skin remain on the strainer.
Using a food processor or blender would puree also skin and seeds, and the ketchup would have a very different flavor.