Rosehip Recipes

Below are some tried and tested recipes for you to try out too.

Rosehip Cordial

Ingredients:

500g rosehips

100g caster sugar

STEP 1

Put the rosehips in a big pan and pour on 1 litres of boiling water. Bring the water back to the boil, then turn off the heat and allow the rosehips to infuse for 15 mins. Strain the mixture through a jelly bag or a double layer of muslin, squeezing out as much liquid as you can, then set aside.

STEP 2

Tip the pulp back into the pan, pour on 0.75 litres of water and bring to the boil. Then turn off the heat and allow to infuse for 10 mins. Repeat the straining process, then throw away the pulp that is left in the muslin.

STEP 3

Pour all the strained rosehip liquid into a clean pan and boil rapidly until reduced to about 0.5 litre. Skim off any scum that comes to the surface, then stir in the sugar until dissolved. Pour the syrup into sterilised bottles, ready to serve. The cordial will keep for up to three months, stored in the fridge.

Rosehip Jam

Ingredients:

1kg rosehips

250ml orange juice

1kg jam sugar 1:1

500ml water

STEP 1

Wash the rosehips, let them drain, and remove any stems. Put the rosehips in a pot with approximately 1/2 liter of water and simmer covered for about 20 minutes.

STEP 2

Mash them with a potato masher and press them through a coarse sieve using a hand blender. Measure out 650 grams of the rose hip puree.

STEP 3

Add the orange juice and preserving sugar, and bring to a boil. Let it boil vigorously for 4 minutes, then fill it into jars, seal, and let it cool down.

Rosehip Tomato Jam

Ingredients:

1kg rosehips

500g ripe tomatoes

1/2kg cane sugar or honey per kg of rosehip/tomato paste

300ml water

STEP 1

Soak the rose hips in water overnight, and the next day, simmer them along with the tomatoes in the soaking water for 10 minutes.

STEP 2

Process the rose hip/tomato mix with a food mill, weigh it, and add the appropriate amount of honey or sugar. Cook for 3-5 minutes.

STEP 3

Fill the cooked jam into jars while it's hot and seal them. Rose hip jam can also be combined with other fruit such as pears and quinces.

Rosehip Liqueur

Ingredients:

2 handful of rosehips

1 cinnamon stick

3 cardamom pods

1 star anise

50g sugar

300ml vodka

STEP 1

Cut off the black tops of the rosehips and chop the fruits.

STEP 2

Crush the cardamom pods with a mortar and put them, along with the remaining ingredients, into a bottle, with a capacity of 500ml. Let it rest in a warm place for 3-4 weeks.

STEP 3

Shake the bottle daily in the first week. Strain and enjoy after 3-4 weeks.