Rose hip and apple compote

Name: Rose hip and apple compote
Total time: 40 min
Yield: 4 servings
Ingredients: 200 g black rose hips, cleaned (stalks, sepals, seeds and hairs removed); 500 g sour apples; 100 ml water; 50–80 g sugar; 1 cinnamon stick; juice of ½ lemon

Updated on 9 October 2026

Makes: 4 servings
Time: 40 min
From: Burnet rose

Ingredients

200 g black rose hips, cleaned (stalks, sepals, seeds and hairs removed)
500 g sour apples
100 ml water
50–80 g sugar
1 cinnamon stick
juice of ½ lemon

Method

Clean the hips: remove the stalks and sepals, halve them and scrape out the seeds with their hairs.
Peel the apples, remove the cores and dice them.
Put the hips, apple, water, cinnamon and sugar in a pan.
Cover and simmer gently for 20–25 minutes, until the hips and apple are soft.
Remove the cinnamon stick, mash coarsely or leave some pieces, and season with the lemon juice.

Storing: A week in the fridge or 6 months frozen. Lovely with yoghurt, rice pudding or game.