Raspberry–Rose-Hip Sauce

Name: Raspberry–Rose-Hip Sauce (Tȟakháŋheča na Uŋžíŋžiŋtka Iyúltȟuŋ)
Yield: Makes ¾ cup
Cuisine: American
Ingredients: 1 cup raspberries; ½ cup fresh rose hips or ¼ cup dried rose hips; ½ cup fresh rose hips or ¼ cup dried rose hips; ½ cup water or more as needed; Splash maple syrup

Tȟakháŋheča na Uŋžíŋžiŋtka Iyúltȟuŋ

Preparation info

Makes
¾ cup

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

Use this bright, tangy sauce on meats or in vinaigrettes. Sweetened with maple syrup or honey, it makes a lovely drizzle on sweet Corn Cakes, or Wild Rice Cakes, or drizzled over any of the sorbets.

Ingredients

1 cup raspberries
½ cup fresh rose hips or ¼ cup

Americas
United States
Sauce
Gluten-free
Vegan

Method

Combine the raspberries, rose hips, and water in a small saucepan 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 of the pulp as possible. Sweeten to taste with the maple syrup.