Rose Hip Applesauce

Rose Hip Applesauce

Delicate rose petals are a cook’s delight, but once that fragrant bloom dies, the berrylike portion that contains its seeds is ripe for culinary creations. Typically reddish-orange in color, rose hips offer a fruity tang similar to that of cranberries, with hints of lemony citrus.

Use it: Rose hips are most often found in dried form. Use them as part of an herbal tea mix. Stock your pantry with jars of rose hip syrup to add to beverages, savory sauces or even baked goods.

Find it: Cheryl’s Herbs, 7170 Suite A, Manchester Road, Maplewood, 314.645.2165, Sold dried.


8 Gala apples, peeled (optional), cored and coarsely chopped
½ cup (about 2 oz.) dried, cut rose hips
¼ cup Koval Rose Hip liqueur*
¼ cup Sandhill sorghum**
Juice of 1 lemon
Up to 1 cup water or apple juice, divided
Cinnamon stick (optional)
Freshly ground cinnamon for garnish


• In a large saucepan, combine the apples and rose hips.

• In a bowl, whisk together the liqueur, sorghum and lemon juice. Pour the mixture over the apples and rose hips. Add the cinnamon stick, if using. Stir well to combine.

• Place over medium-low heat and simmer, covered, stirring occasionally. If necessary, add water or apple juice, ¼ cup at a time, so that the applesauce does not scorch. Cook until the apples and rose hips are tender, about 45 minutes.

• Remove the pan from the heat. Remove the cinnamon stick, if using. If a smoother consistency is desired, transfer to a food processor and purée.

• Garnish each serving with freshly ground cinnamon.

* Available at Randall’s in South City and North County,

** Available at Local Harvest Grocery,