Another, fantastic rose hip product. This rose hip sauce, in France called coulis, is suitable not only as a basis for rose hip tea, but also as a topping for ice creams and desserts, as a basis for sauces for wild and jelly, but also as a basis for bavarois.
Preparation time1,5 hour .. Cooking 60 minutes .. Shelf life min.1 year
INGREDIËNTEN .. 3 liters
- 2 kg fresh rose hips (±1200 g pure fruit)
- 1,5 kg custard sugar
- 1,5 l of fresh orange juice
Wash the rose hips, remove the bottoms and tops and cut them in half. I call this ” The American way” to process rose hips. The “Italian way” is described by Rose Hip jam.
Put the fruit in a pot and add 1 liter of water and 1,5 liters of orange juice with pulp and bring it all to a boil. When it starts to boil, stir occasionally to boil the fruit until tender. When it is soft, put it out of the fire and sift it over the fine sieve.
Mix the collected juice with sugar and bring it to a boil with occasional stirring. The juice starts to gently foam while cooking, which means that any excess hair that could get into it during sieving process is caught in the foam on top. Spoon it out of the sauce.
Cook for a few minutes more, dispense into sterile bottles and seal well. Allow to cool and put aside for later use.
The first 3 liters of coulis I made without orange juice, the other three with it. Coulis is amazing!
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