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    You are in: Home / Recipes / Rose Hip Ketchup Recipe
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    Rose Hip Ketchup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Molly53's Note:

    A delicious condiment courtesy of TipNut. Pick only the ripe berries that are vivid red and slightly soft. They have a much better flavor if picked after the first frost…preferably late August, September or October. You can harvest them from your garden, but they’re more plentiful from old-time shrub varieties such as rugosas and wild rose bushes. Not sure about the yield.

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    1. 1
      Boil the first four ingredients together.
    2. 2
      When berries are tender, rub everything through a sieve or food mill using a fine grind and discard seeds/skins; return pulp to the pan.
    3. 3
      Tie spices in a bag and add to the puree along with the remaining ingredients; return to the boil until completely dissolved and cook for an additional 10 minutes, taking care not to scorch.
    4. 4
      Remove spice bag.
    5. 5
      Place mixture in hot jars leaving 1/4" headspace; wipe rims, place lids and screw bands on fingertip tight.
    6. 6
      Process in boiling water bath for ten minutes; remove to cloth protected countertop to cool completely.

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    Nutritional Facts for Rose Hip Ketchup

    Serving Size: 1 (832 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 852.8
    Calories from Fat 54
    Total Fat 6.0 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 91.1 mg
    Total Carbohydrate 195.3 g
    Dietary Fiber 8.4 g
    Sugars 169.6 g
    Protein 4.6 g

    The following items or measurements are not included:

    rose hips

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