Skokomish Rose Hip Puree
I have made this before multiple times. It is from the Skokomish people, in Shelton, Washington and is a traditional accompaniment to grilled salmon. It is also paired with wild meats there, as well as seasoning soups and stews, either at the stove or at the table. I have served it with salmon and it's very good! I went through a period of time of hold "wild dinner parties", when I live near a park abundant in all kind of wild edible goodies, including endless stands of Dog roses, yielding brilliant, and FREE, berries every fall. On one of these occasions I served the puree with roasted duck and it went very well with the meat because it cut through the fat...and it's easy! This recipe was given to Spirit of the Harvest author Beverly Cox, by chef Bruce Miller who worked for the Skokomish Tribal Council.
4 cups fresh or dried rose hips, seeded (My note: if you are using
fresh, they don't necessarily need seeding. If using the dry
kind, they can be bought seeded)
4 to 6 cups of water
1. Place the rose hips and 4 cups of water into a heavy saucepan. Bring to a boil and reduce heat to a simmer, cook until the hips are soft enough to mash. Add extra water if the mixture gets too thick and wants to stick. Depending on the hips this will take anywhere from 20 minutes to an hour (I know the book says 45 minutes, but it can take longer). Serve hot, warm, room temperature or cold.
Variations
Obviously this can be sweetened and used as a dessert sauce. Rose hips and wild honey go very well together.
For something really different, use it as a base for ice cream!
In upscale native restaurants, it is "painted" on plates as a sauce for Native American pate's and other dainty appetizers.
It make a great Christmas food, and if canned, makes a great gift.
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