We made this smoked rosehip ketchup at the weekend after our good friend Jesse came up to forage around the local parks with us. The ketchup is a bit fussy to make, if you want to simplify the recipe it would be easy enough to skip the smoking stage.
Rosehips are awesome, they can be commonly found growing in hedgerows and in parks throughout the UK (and further afield), and have 20 times the amount of Vitamin C than oranges do. They can be a bit of a fuss to cook with because the seeds have little hairs on them which irritate the stomach and so have to be removed. In school we used to make itching powder out of them by breaking open the fruit and pouring the seeds down the back of eachothers’ shirts.
This isnt so much a recipe, so much as a story with a recipe hidden in there. Sorry about that, we didnt really measure anything as we went along. An idea of the ingredients we used: rosehips, salt, brown sugar, garlic, celery, onion, apple cider vinegar.
We went out and collected a decent sized tupperware full of rosehips (I wish I had weighed them now! there were maybe between 150-200 rosehips in there). When collecting, if you aren’t planning on using the rosehips straight away you should take a little bit of the stem with them too and then they will last longer.
When we got home we took off the black/brown end of the rosehips and gave them a good wash and a pat dry, We then smoked them in a steamer pan by putting a bit of aluminium foil in the bottom of the pan with hickory woodchips, adding the steamer on top filled with rosehips and a tight-fitting lid. When put on a high heat on the stove, the chips will auto-ignite and the smoke will fill the pan, smoking the rosehips. We didnt leave them on for too long (about 3 minutes after the pan got smoky) because we didnt want the smoke flavour to be overpowering.
We then put them in a pan with a bit more than double the volume of water and simmered for an hour and a half (with the lid on so the water doesn’t escape, if it does, keep the water level topped up). The water should turn a reddish colour. Occassionally you want to give it a good mix and try and squeeze some juice out of the fruits with the back of your wooden spoon.
We then filtered the mixture through some cheesecloth, keeping the liquid. We didnt get enough liquid the first time so we ended up adding more water to the fruit pulp and simmering for another 30 mins to get more liquid.
We finely chopped an onion, some celery and four tomatoes, sautee-ing them briefly before adding the liquid, a couple of teaspoons of salt, half a fat bulb of garlic (minced), a good splash of apple cider vinegar, and about 300 grams of brown sugar. We then let the liquid simmer and reduce until it was at a OK consistency.