Rose Hip Chutney Recipe

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Rose Hip Chutney Recipe

 

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Rose Hip Chutney

 

Ingredients

1/2 pt dried rose hips, seeds removed or
1 pt fresh hips, seeds removed
1 pt cider vinegar or wine vinegar
1/2 lb raisins or sultanas, chopped
1 1/2 lb cooking apples, peeled, cored and c, hopped
2 tsp ground ginger
3/4 tsp cayenne pepper
1 tsp ground cloves
1 large clove garlic, minced
1/2 lb brown sugar
1/8 cup fresh lemon juice
1/8 cup fresh orange juice, unsweetened
1/2 tsp grated orange rind



 

Preparation

Needed: large, heavy saucepan; canning jars, parafin, cellophane,
plastic-lined lids or jars with hinged lids and rubber seals.

Remove seeds from rosehips. Soak the rosehips, raisins or sultanas,
and apples in vinegar overnight. After soaking, place the rosehips
with remaining ingredients in a large, heavy saucepan. Bring the
mixture to a boil oveer high heat, then reduce heat and simmer,
stirring occasionally, until mixture is thickened. Leave to cool,
then place chutney in clean, dry jars and cover with parafin and
cellophane and plastic-lined lids (or glass jars with rubber seals
and hinged lids). Store chutney in a cool place. Keep for at least a
month before using. Like all chutneys, this one improves with age.
It goes well with, turkey, ham, or game and is good during the winter
holidays.

 

 

Servings: 6

 

 

 

 


 

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