Spiced Rosehip Applesauce
Working with fresh or dried whole rose hips for culinary matters can feel a bit daunting. Their seeds have tiny hairs that can irritate the digestive tract so while you can harvest fresh rose hips and halve and seed them, it can be tedious when time is limited. A nice work around is to use a rose hip tea as the base for preparations when there is a liquid component to the recipe. You are extracting the vitamins and minerals without needing to do the extra prep work.
Let's herbify some autumnal applesauce! Rose hips are a nutritive herb whose vitamin c and antioxidants act as a tonic to support your wellness heading into the colder months of the year. Astragalus is an immunoregulatory herb that aids your body before you become ill. Ginger adds warming properties that support colds and flus. Kitchen spices are known for their antimicrobial properties.
For this applesauce, we are creating a tea then stewing apples in it to soften the fruit and release the pectin. I add sweetener at the end to preserve the benefits in the honey. The result is a jammy flavorful fall condiment that can be used to top your morning oatmeal, yogurt or toast while giving a vitamin c boost as we build our immunity.
M A K E
1/4 c rose hips, dried
1 astragalus stick 1 1/2 c water
1/4 tsp powdered ginger
1/8 tsp powdered cinnamon
Pinch grated nutmeg
2 tbsp honey, optional
Add rose hips, astragalus and water to a saucepan. Bring to just under a boil, then reduce heat and simmer for at least 20 minutes.
Peeled, core and chop apples while the tea brews.
Strain the herbs and return the liquid to the saucepan. Add the apples. Simmer for at least 20 minutes, mashing the apples with a wooden spoon to help them break down while also maintaining some texture.
Remove the saucepan from the heat when most of the liquid has evaporated off. Add powdered herbs and honey. Stir well to combine.
Store in the fridge.
For educational purposes only. Not intended for medical advice. Always consult your physician.
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