Rosehip Goodness

I was so happy to find these beauties in my freezer this morning. It’s January and this instantly reminds me of the warmer autumn months when I harvested these beautiful red fruits: maybe my favourite forage gem. Their colour puts a smile on my face and cheers me right up.

Rose Hips are a valuable source of vitamin C, containing as much as 20 times more vitamin C than oranges. They are also an excellent antioxidant.

Collecting colours during the summer and autumn months, I like cooking, baking and making foods with the foraged goods, either straight away or freezing them for the winter, when on the bleak and darker days I am in desperate need for colour, summery scents in my kitchen and something I can add to my porridge in the morning, put on my toast, in plain yoghurt, into smoothies and so much more!

And believe me, even just boiling the fruit creates the sweetest aroma in my kitchen. It’s scent and flavour are unique and lovely: warm, floral and fruity.

Here is the recipe I like to use to make Rosehip Syrup:

Sterilise a couple of bottles and lids by washing thoroughly in hot soapy water, rinsing well, then putting them on a tray in a low oven (at 120°C/Gas 1⁄2) to dry out and heat up.

Add the Rosehip to a large saucepan and add just enough water to cover them.

Bring to the boil, then turn the heat down and simmer for around 15 minutes. At this point you want to go in with a wooden spoon and squash all the whole fruit that aren’t boiled to bits yet.

Strain through a double layer of muslin, letting the pulp sit for a good half hour so that all the juice passes through.

Wash out the muslin, or cut a fresh piece, fold to double it and pass the strained juice through it again.

Measure the rosehip juice into a large saucepan.

For every 500ml, add 325g sugar.

Heat slowly, stirring, until the sugar has dissolved, then bring to the boil and boil for 3 minutes, skimming off any scum if necessary.

Decant immediately into the prepared bottles and seal.

Label when the bottles have cooled completely.

Use within 4 months and refrigerate once opened.

Come along on one of WanderWomen’s spring, summer and autumn trips, where we will forage local, seasonal and tasty plants, fruit and herbs. During the winter month’s I will feed you my syrups, jellys and jams!

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