A great accompaniment for cheese, charcuterie, pate and also good in your sauces and gravies, particularly duck and greasy meats, to cut down the fat.
Rosehips, the fruit of the rose, come in a variety of shapes and sizes but the most usual ones are the teardrop shaped ones seen on bare branches of wild and cultivated roses.
They contain 50% more vitamin C than oranges, and a single tablespoon of the pulp gives an adult more than the recommended daily allowance of 60 mg.
They can be eaten raw, after being put through a blender, or soaked in water overnight and then cooked in the water for about half an hour.
Because of the high vitamin C content they are an excellent immune system booster, and are often used as a supplement to prevent or treat a cold. The pulp from rose hips may be used in sauces or made into jellies and relishes.
- 2lb / 1 kilo de-seeded Rosehips
- 6 fl oz / 175 ml distilled malt vinegar
- 10 fl oz / 275 ml Water
- ½ vanilla pod
- 1 lb / 500g sugar
- Juice of 1 or 2 lemons
Place rosehips, vinegar, water and vanilla in a large pan.
Simmer until soft, add sugar until thickened and add lemon juice to taste.
Remove vanilla pod and pour into sterilised jars.