November 20, 2022

Foraged Rosehip Ketchup

Sweet and tangy, the perfect companion to sweet potato fries is this rosehip ketchup! It’s got that perfect thick and sticky ketchup texture, that sweetness from the rosehips, and that little bit of warming heat from cinnamon. It’s that perfect bit of sweet and sour sophisticated flavor to make all of your favorites just that little bit better.

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Foraging Rosehips

Disclaimer- use caution when foraging wild edibles, and always be certain of your identification. While I assume responsibility for the accuracy of the information provided on this site, I can’t be responsible for the accuracy of your information. Consult multiple websites, books and local experts, and when it doubt, do without.

Roses are everywhere, both planted and wild. Small and large, reds, yellows, oranges, pinks, and whites. 5 petals or 50 petals. Some climb, some are shrubs, and others cover the ground. These flowers are beautiful, smell great, and are well-loved. I always go to Rhode Island to forage my rosehips. There are plenty of beautiful, large wild rosehips by the ocean there, and it’s just a lovely experience. This year I was there picking, and a woman walked by. “Rosehip tea?” she asked, nodding knowledgably. “Ketchup, actually”, I said, smiling back. She started to nod, and then her expression changed to one of confusing with a side of disgust. It was hard not to laugh. I assure you rosehip ketchup is delicious, so let’s talk more about how to forage rosehips.

Rosehips can be found in Fall and through the winter, if another forager doesn’t find them first. Larger rosehips are a little easier to deal with, but all of them are edible. They survive in many conditions and can be found in many places. If you are picking planted roses, make sure that you pick somewhere that you know is safe and that hasn’t been sprayed with chemicals. And of course, watch out for thorns as they’re a signature of the rose plants.

Fun fact- rosehips are renowned for their vitamin C content. While they aren’t commonly consumed in the United States, they have been utilized more other places in the world. During World War 2, they were harvested and distributed across Britain when citrus was scarce, to help keep their citizens and children healthy. Depending on the rosehip variety, they have 20-50 times as much vitamin C as an orange, in equal weight (although you are unlikely to eat as much rosehip as you would orange).

Looking for Rosehip Recipes? Try one of these!

Looking for Ketchup Uses? Try one of these!

What exactly is Ketchup?

Now adays when we hear ketchup, we assume it’s tomato ketchup. In fact many people probably don’t know there is any other type, because it’s just not made any more. Ketchup is a sweet and tangy sauce, and it was very popular in early America. There are recipes in early cookbooks for apple ketchup, mushroom ketchup, walnut ketchup, fish ketchup and more. Ketchup (sometimes spelled catsup) is broadly described as being a sauce made with some fruit or vegetable, sugar, vinegar, and spices. So if someone gives you a weird look for rosehip ketchup, think of yourself as making a piece of reinvented history!

How to Make Rosehip Ketchup

Processing rosehips can be challenging, there are a lot of seeds and spiky hair, and are fairly small. So I made my rosehip ketchup with as little fiddly rosehip processing as possible. Remove the blossom end of the hips, and then throw them all in a saucepan. Boil them to soften, and then add them all to a blender. Blend until smooth- you will still have seeds, so we’ll use a mesh strainer to remove the seeds. Give the blender a quick rinse to remove any remaining seeds. Then add the remaining ingredients to the blender, along with the puree and blend until smooth. Back to the saucepan it goes, and bring it to a simmer. Simmer the ketchup, scraping the bottom with a silicone spatula. Liquid will reduce, and the sauce will thicken. You’ll watch it go from a soup-like texture to a ketchup texture. You’ll know you’re getting there when you scrape to bottom and the ketchup does not return to occupy that space.

Store your ketchup in an airtight container in the fridge. Bring it out for all your dipping and spreading needs. Try it on a sandwich with vegan cheese- amazing!