Rose Hip, Green Gage & Tassie Pepper Sauce

  • 1 kg Rose Hip pulp (Rosa canina), at a sloppy consistency
  • 150 gm Green Gage jam
  • 5 Onions
  • 5 Garlic cloves
  • 2 cups Vinegar
  • 1 cup Lemon juice
  • 2 tbsp. of Tassie Native Peppers (Tasmannia lanceolata) Rehydrated in 1 cup water
  • 1 tbsp. Lemon rind
  • 3 tbsp. Hot Paprika
  • 1 tbsp. Black mustard seeds
  • 1 tbsp. White mustard seeds
  • 5 Bay leaves
  • 5 Cardamom seeds
  • 8 Cloves
  • 1/2 Cinnamon
  • 1 tsp. Sea Salt
  • 1/2 tsp. White Pepper

Fry onions and garlic until translucent then add Paprika, salt, white pepper, cinnamon and heat for 2 minutes to release aromas then add mustard seeds, bay leaves, cardamom seeds, rehydrated Tassie Peppers & the liquid  heat for another  minute or so then add 1 cup of the vinegar and simmer all this for about 5 minutes then add rest of vinegar, rose hip pulp, lemon juice, rind  and Green Gage jam hard boil until reduced to the thickness you like and bottle.

I hope you enjoy.

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