Rose hips sauce

1 serving


Go through the dried rosehips, rinse in cold water, put in dishes, pour boiling water, close the dishes with a lid and leave for 25 minutes to swell. After that, drain the decoction, and mash the berries with a pestle. Pour the decoction into the resulting puree, mix, add citric acid and boil for 12 minutes, then stop heating. After 30 minutes, when the decoction is infused, strain it through gauze, add sugar and bring to a boil. Then pour potato starch into the decoction, diluted in advance with a decoction, let boil. To improve the taste, you can add a little lemon or orange zest to the decoction. The sauce is served to dishes from cereals, pasta, etc.