June 2020 Recipe of the Month

Raspberry – Rose – Hip Sauce

Shared by JoDee S., this recipe is taken from The Sioux Chef’s Indigenous Kitchen by Sean Sherman with Beth Dooley. A bright, tangy sauce to use on meat or in vinaigrettes. Mixed with honey or maple syrup, drizzle on ice cream, sorbet, or corn bread.

1 cup raspberries
1/2 cup fresh rose hips or 1/4 cup dried rose hips
1/2 cup water or more as needed
Splash maple syrup

Combine raspberries, rose hips, and water in a small sauce pan and set over medium heat. Bring to a simmer and cook until the raspberries have collapsed and the rose hips are soft.
Strain through a fine mesh strainer, pressing out as much as the pulp as possible. Sweeten to taste with maple syrup.

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