Comfort-Tea Energy Cookies
Evelyn Beecher says she “doesn’t use that sugary energy stuff; it doesn’t sustain you.” Instead, she relies on high protein and high healthy fat foods to fuel her to the finish. After a big day out wi...
Roxy Wright, a musher who won the Fur Rondy sprint race four times (the last at age 66), eats close to the land. She describes her life as revolving around hunting and gathering, processing, and putting away. For her, there is “nothing more spiritual than being in a berry patch.” This savory, tart condiment—a twist on Wright’s rose hip and highbush cranberry ketchup—is good on just about anything.
Ingredients
SERVINGS: 1 Cup(s)
- ½ cup dried rose hips
- ½ cup water
- ½ cup apple cider vinegar
- ½ teaspoon salt
- 1 tablespoon tomato paste
- ¼ teaspoon ground cloves
- ¼ teaspoon cinnamon
- ¼ teaspoon coriander
- 1 small onion
- 2 cloves garlic
- ½ cup cranberries
- Olive oil
Preparation
For 8 hours or overnight, soak dried rose hips in apple cider vinegar and hot water.
Chop onion and garlic. Add a bit of olive oil to a pan, add the alliums and salt. Cover and sweat until very tender. Add spices and tomato paste. Stir until fragrant.
Add rose hips, their liquid, and cranberries. Cover and bring to a strong simmer. Let simmer until cranberries have popped and started to dissolve, about 5—7 minutes.
Using an immersion blender, and being careful with the hot liquid, blend all ingredients into a thick paste.
Press through a food mill or strainer to sift out the rose hip seeds. Serve alongside fries, or even slather on some salmon before baking.
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