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 f...