Cedarhouse Rosehip Glaze

Name: Cedarhouse Rosehip Glaze
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (180 ml)
Cuisine: Asian
Ingredients: 200g rosehips Rosehip; 150g water Water; lemon zest Lemon Zest; 5g ginger Ginger; 25g sugar Sugar; 1 cardamom Cardamom; touch chardonnay vinegar Chard Vinegar

Independent adaptation of a publicly published Mark Birchall recipe. Not affiliated with, sponsored by, or endorsed by Mark Birchall.

Sweet-sour glaze for duck, pork, and vegetables.

Ratio

Water 150 ml

Ingredients

Rosehip — 200g rosehips
Water — 150g water
Lemon Zest — lemon zest
Ginger — 5g ginger
Sugar — 25g sugar
Cardamom — 1 cardamom
Chard Vinegar — touch chardonnay vinegar

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Cedarhouse Rosehip Glaze wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Mark Birchall — published sauce recipes in the PantryFlex catalog. Michelin 3* (Moor Hall, Lancashire); NRA Chef of the Year 2025 (supplementary).

Originally published as Rosehip Glaze.

Adapted from a Mark Birchall recipe (Mark Birchall / Moor Hall (BBQ)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Mark Birchall / Moor Hall (BBQ) (published as “Rosehip Glaze”). Full citation lives in Provenance.

Companion jar