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Sauce

Rose Hip Sauce

A sauce made from rose hips, sugar, and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and wine are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 9,581 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Rose Hip Sauce

Ingredients

Directions

Prepare the rose hips

  1. Open the rose hips and remove the seeds.

  2. Soak the rose hips and then boil them until they form a paste.

  3. Pulp the mixture through a sieve.

Make the sauce

  1. Stir the pulp into boiling wine with enough sugar until it reaches the consistency of thick cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Rose hip + sugartop 39% of all pairs
    Smell alikemoderate
    Cooked together2 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Rose hip + winetop 65% of all pairs
    Smell alikelow
    Cooked together0 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rose hips
Their pulp gives the sauce its body, flavour and natural thickness.
Sugar
Adds sweetness and, as the liquid reduces, helps the sauce become thick and glossy.
Boiling wine
Forms the liquid base, and boiling it concentrates the flavour as water evaporates.

The step that matters

Stirring the pulp into the boiling wine with sugar. The sauce thickens as water evaporates and sugar concentrates. Too little reduction leaves it thin, while too much makes it stiff and overly sweet. Stop when it coats a spoon like thick cream.

Swap the rose hip

How well each one fits the dish's main ingredients (sugar, wine):

  1. Vanillafits better
  2. Applefits better
  3. Grapefits better
  4. Rose hipthe original

Fit is the average pairing score against sugar, wine. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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