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Rose hip purée

The unusual taste of rose hips is accentuated well by the sugar and citric acid in this dish.

Makes approximately 1.8kg.

Allergens & dietary requirements

  • Vegan


  • kg rosehip
  • 350 sugar
  • citric acid

Preparation method

  • Remove the tops and other blemishes from the rose hips and rinse them with cold water.
  • Place the rose hips in a low-sided, wide pan and cover with water.
  • Cover with a sheet of baking paper and stew for 1 hour until cooked.
  • Process the rose hips with some of the liquid to create a thick cream.
  • Now, press the cream through a sieve to remove the pips.
  • Mix the cream with the sugar and the citric acid and bring to the boil in a suitable pan.
  • Boil thoroughly for 10 minutes, stirring all the while.
  • Pour the cream into a container and chill in the fridge.

Serving suggestions

  • Combines well with duck, celeriac, and wild mushrooms.
  • A perfect match for cheese and nut loaf.
  • Surprisingly tasty in a dessert with components of white chocolate, semolina, and sea buckthorn.