Firstly, you’ll need to remove the seeds and little hairs (aka itching powder) From the rosehips. To do this, simply top, tail and half each rosehip, and scrape out the hairs and seeds with a spoon.
Next to be deseeded are the chillies- well, depending on how spicy you like your sauce! Slice the chillies in half and scrape as many of the seeds out as you see fit.
Chuck the de-seed rosehips, deseeded chillies and ginger into a blender, and wizz until a chunky ‘paste’ forms.
Scrape the blend into a large saucepan and add your vinegar, sugar, water and spices.
Simmer for fifteen or so minutes, until it becomes thick- if you scrape the spoon across the base of the pan it should ‘part like the red sea’- leaving a clear trail that takes a little while to refill with sauce.
Once you’re satisfied with the consistency, pour into sterilized jars and store in a cool, dark place.