How to Prepare Rose Hips

ROSE HIP PURÉE

Rose hips are an excellent source of Vitamin C, and can be made into both syrups and sauces. To make a purée you will need about 3 lb Rose Hips.

Method:  Pick ripe red hips, best time is after a frost has touched and softened them. Top, tail and wash them in case there is any insecticide residue on them. Place in about 1 and a half pints of boiling water and boil rapidly for about 15 minutes. Over boiling will spoil the colour and vitamin content, but they must be soft enough to rub through a sieve. Rub through a fine sieve using a wooden spoon.

Place the remaining purée into a saucepan with 1 lb of white sugar, mix together well and bring to the boil slowly, cook gently for 10 minutes. Now fill into dry, hot glass jars (they must be hot otherwise they will crack, Heat them in the oven.). You can cap them hot as for jam, this will form an airtight seal.

You can now use this purée in all kinds of recipes, add it to your morning cereal or yoghurt. Or use it to make a delicious Rose Hip Sauce, recipe below.

Rose Hip Sauce with Crispy Pork

ROSE HIP SAUCE

Ingredients:  3 ozs. Of the rose hip puree (see above)

1 tea cup of water, apple or grape juice

3 ozs Sugar

A squeeze of lemon juice (I like to substitute this with chopped Lemon Balm)

Method:- Bring all the ingredients to the boil, remove from heat, then add the lemon juice.

This can be served Hot or Cold with Lamb or Chicken, it’s excellent with cold meats and it makes a pleasant change from custard on puddings.