Rosehip ketchup

Rosehip ketchup goes well with pork chops, ham.


9 c rosehip (washed, both ends trimmed )
2 c vinegar
2 c sugar
1 t onion (powder, onion flakes)
1⁄2 t pepper (black pepper, ground)
1⁄2 t mustard (dry mustard, ground)
1⁄2 t salt
1⁄2 t clove
1⁄2 t cinnamon


  1. Place rosehip berries in a pan, cover with water and simmer for 15 minutes.
  2. Strain the boiled rosehip berries and liquid through a sieve.
  3. 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.
  4. Cook over a low heat until it reaches desired thickness.
Total time
1 hour
Cooking time
Preparation time
1 batch


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.


North American cuisine

This is one of the unusual ketchups.

very easy, simmer
sauces, condiments
American food recipes
Food in U.S.A.