Raspberries are my favourite fruit and I like to find as many ways as possible to use them. This recipe required me to find rose hip which I found really difficult. However, after much searching I was able to find rosehip at The Soap Dispensary in Vancouver. I was pleasantly surprised at how well the rose hip complimented the raspberry. It brought a new bright note to the sauce. I recommend using the most local fresh berries you can for this sauce as they have the best balance of sweetness and tartness.
I found this was quite refreshing drizzled on top of oatmeal. It could also be drizzled over ice-cream. You could also use this as a flavouring for Italian soda. The beautiful ruby red of this sauce would be a beautiful sauce to use to garnish a plate for dessert.
A tangy, bright sauce that can be used on almost anything.
- 1 cup raspberries
- 1/4 cup dried rose hips (or 1/2 cup fresh)
- 1/2 cup water or more as needed
- splash maple syrup to taste
Put raspberries, rose hip and water into a small pan. Bring to a simmer over medium heat and cook until the raspberries and rose hip are softened.
Strain through a fine mesh strainer to remove seeds and any large pieces of rose hip. Sweeten to taste with maple syrup.
Recipe from: The Sioux Chef's Indigenous Kitchen by Sean Sherman