Hawthorn and Rosehip Sauce

Chop up fresh hawthorn berries or whiz dried berries in a coffee grinder used only for herbs and spices. A good solid mortar and pestle may also work well, as the berries are rather hard.

Add an equal proportion (more or less is OK too) of dried rosehips. Simmer this mixture in water, add a bit of lemon juice, along with a little honey or maple syrup to taste–just enough so that it cooks to a thick sauce.

This takes about 30 minutes on low heat.

Put the sauce through a food mill or strainer to remove the seeds and make it smooth. Store in the refrigerator or process jars in a water bath canner for 15 minutes.

The dose is 1 teaspoon to 1 tablespoon, taken as needed for grief or sadness, or daily as an excellent cardiovascular tonic.

It’s delicious with yogurt or anything else!


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