Sauce BBQ aux églantiers de rosiers sauvages

INGRÉDIENTS
3 cups of wild Rose Hips
Wash and remove stems
3 diced tomatoes
2 cloves of garlic
¼ tsp. of allspice
2 carrots, diced
1 cup of white vinegar
1 cup of water
1 tbs. birch syrup or molasses
1/2 cup of brown sugar
¼ tsp. cayenne pepper

PRÉPARATION
Harvest 3 cups of wild Rose Hips
Wash and remove stems
Add 3 diced tomatoes
2 cloves of garlic
¼ tsp. of allspice
2 carrots, diced
1 cup of white vinegar
1 cup of water
1 tbs. birch syrup or molasses
1/2 cup of brown sugar
¼ tsp. cayenne pepper
Salt and pepper to taste

Place on medium heat
Simmer and stir for 2 hours
Use food mill to separate seeds from sauce
Apply generously to meat and grill