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Thread: Rose Hips

  1. #1
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    Default Rose Hips

    Are they good to pick now, or should I wait till after the first frost?

    Never picked them before and am wanting to make some wine and tea from them for a change of pace.

    Got some at work and they are really big this year.
    Just a bitter Alaskan clinging to his guns and religion.....

  2. #2
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    I've read they are less bitter after first frost, although I have no experience with them. The trails behind the Eagle River Nature Center are packed with them.

    A co-worker uses them to make a homemade BBQ sauce, yum!


    Good luck.

  3. #3
    Member Alaska Grandma's Avatar
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    I've never made wine with them, but I bet it is good. They make excellent meat sauce...Mine is more like a sweet and sour rather than BBQ but probably very similar just a few different spices. Dried into tea is very good and very healthy too. Add dried raspberry leaves and you've got herbal tea!

    Grandma lori

    PS try one and see if it is squishy, sweet and tender. A frost or two might sweeten em up. But wait too long then they shrivel up and dry out fast.
    If God had intended us to follow recipes,
    He wouldn't have given us grandmothers. ~Linda Henley

  4. #4
    Member MACMMJ's Avatar
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    How do you make meat sauce with them?

  5. #5
    Member Alaska Grandma's Avatar
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    Quote Originally Posted by MACMMJ View Post
    How do you make meat sauce with them?
    Grandma's Berry Meat & Fish Ketchup Sauce

    This recipe for berry meat sauce works well with rose hips, bog, high or lowbush cranberries.

    The sauce is so versatile, you can use it on just about everything...dipping, basting, marinades, salad dressings, over cooked vegetables/potatoes. The possibilities are endless.

    Cook together until soft about 4 pounds berries and 2 cups water (perhaps a little more water if the rose hips are older and more dried out).
    Rub and strain through a sieve then add the following:

    1 cup vinegar (more or less to taste, some similar recipes call for up to 2 cups vinegar)
    2 cups white sugar
    2 cups dark brown sugar
    1 tablespoon each ground cloves, cimmanom, allspice, and salt
    1 teaspoon black or red pepper
    add some chopped onions and green or red bell peppers

    Boil until desired thickness (I make it thinner as it will thicken more upon cooling)
    For long term storage, Pour into sterilized jars and seal.

    It keeps quite a while in jars in the fridge without doing the whole boiling water bath sealing method.

    For a more BBQ flavor simply play around with your spices...add instead- less vinegar, then add chili powder, cajun spice, a little prepared mustard or dry mustard powder and a little garlic.

    Enjoy!
    Grandma Lori


    If God had intended us to follow recipes,
    He wouldn't have given us grandmothers. ~Linda Henley

  6. #6
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    I"m gonna give this one a try.
    I'd agree with you, but then we'd both be wrong.

  7. #7
    Member MACMMJ's Avatar
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    Thanks I am gonna have to try this also.

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