Rosehip Vinegar
I have been browsing through my preserving books for something different. I have found it and I am going to try this although have never made this before.
The recipe comes from the Preserves book by Dick and James Strawbridge.
1 litre of cider vinegar
4 tablespoons of sugar
50g/2 oz of rosehips
peel from 1 orange
Put the vinegar and sugar into a pan and heat until dissolved. Allow to cool then set aside. Meanwhile thread the rosehips and pieces of orange peel onto a wooden skewer. Place the skewer in a sterilised bottle and pour in the vinegar. Seal and leave for 2 to 3 weeks before using.
Apparently it is very good with chicken and fish and can be drizzled over melon and prosciutto and salad for some added zing. Guess where I am going this week to get Rosehips for this, rosehip and crab apple jelly and also rosehips for the shells and to dehydrate for my vitamin c quota during the winter months.
I also want to get some rosehips for making wine.
Going to be busy.
Catch you soon.
Pattypan
1 litre of cider vinegar
4 tablespoons of sugar
50g/2 oz of rosehips
peel from 1 orange
Put the vinegar and sugar into a pan and heat until dissolved. Allow to cool then set aside. Meanwhile thread the rosehips and pieces of orange peel onto a wooden skewer. Place the skewer in a sterilised bottle and pour in the vinegar. Seal and leave for 2 to 3 weeks before using.
Apparently it is very good with chicken and fish and can be drizzled over melon and prosciutto and salad for some added zing. Guess where I am going this week to get Rosehips for this, rosehip and crab apple jelly and also rosehips for the shells and to dehydrate for my vitamin c quota during the winter months.
I also want to get some rosehips for making wine.
Going to be busy.
Catch you soon.
Pattypan
This sounds brilliant!! I wish I had your patience to dry the rosehips x
ReplyDeleteTracy
DeleteI have not tried this yet its a first for me so I am hoping it is one that is worth repeating. The rosehips I do every year in any event. I try for the shells to pick the larger hips as it makes it a little easier. The rosehip jelly, rowan jelly, sloe and crab apple jelly, are all good with meat (like you would use cranberry sauce) and a little in the gravy also adds a bit more flavour. I would rather make stuff myself and in fact am looking into starting to make my own dried mixes up to make my life a lot easier during the week. Take care. Pattypanxx