Rosehip Ketchup Recipe

Ingredients:

• 1 quart fresh rose hips, I always pick them after the first frost
• water
• 2 cups cider vinegar
• 2 cups Sugar, or use honey
• 1 teaspoon onion powder
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• pinch cinnamon
• pinch cloves
• pinch allspice
• pinch ground ginger
• pinch cayenne

Instructions

1. Cover the rose hips with water in a 2 quart pot
2. bring to a boil over medium high heat
3. reduce heat, simmer for 20-30 minutes add more water as necessary
4. remove from the heat and mash thoroughly
5. pour into cheesecloth and let it drain overnight-make sure no seeds make it into the juice
6. the next day add the rest of the ingredients and bring to a boil
7. reduce heat and cook, stirring occasionally until thick
8. pour into jars, seal and place in a hot water bath
9. OR put right into the refrigerator for up to 6 weeks