Remove the black tips from the rose hips, cut the fruit in half and steep covered with white wine for about 5 days.
Stir several times.
Bring to a boil and simmer for an hour. The rose hips should disintegrate. Strain through a tea towel and squeeze it well. To one l of rosehip juice 600 grams of sugar and 3-4 tablespoons of juice of one lemon form. Cook at high temperature to the desired thickness.
The sauce can be filled into jars and kept sterilized for up to one year.
Accompaniment to: game
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