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rose hip syrup
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The bright red colour of rose hips is a cheerful sight when walking along lanes and hedgerows in the autumn months. The colour of this classic autumn hedgerow rose hip syrup is equally stunning, with a warm, floral and fruity flavour to match its vibrant colour. This recipe from River Cottage is very simple, and once you've tried it, I think you'll agree - it's lovely!
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Ingredients:
1 kg rose hips, trimmed and washed
500 g granulated sugar
How to make rose hip syrup:
1) Get picking!
2) Sterilse a few bottles / screw-tops or stoppers (washing thoroughly in hot, soapy water. Rinse well. Put them on a tray, and place them in a cold oven. Turn the oven to 120 C and once reached, leave for 20 minutes to dry out & heat up. Leave to cool.
3) Roughly chop the rose hips, and place them in a clean saucepan with 1.25 litres of cold water.
4) Bring to the boil, reduce heat and simmer for 15 - 20 minutes.
5) Strain through a double layer of muslin / cheesecloth, and leave for at least 30 minutes to get as much juice as possible.
6) Wash out the muslin, or use a fresh piece, to strain the juice a second time.
7) Measure the juice, and add to a large saucepan.
8) For every 500 ml of juice, add 325 g of granulated sugar to the saucepan.
9) Heat slowly, stirring, until all the sugar has dissolved. Bring to the boil, and boil for 3 minutes, skimming off any scum, if necessary.
10) Decant immediately into the prepared bottles, and seal.
11) Once cool, label and store in a cool, dry place for up to 4 months. Once opened, refrigerate.
*This recipe is courtesy of River Cottage at www.rivercottage.net from 'River Cottage Fruit Every Day'.
1 kg rose hips, trimmed and washed
500 g granulated sugar
How to make rose hip syrup:
1) Get picking!
2) Sterilse a few bottles / screw-tops or stoppers (washing thoroughly in hot, soapy water. Rinse well. Put them on a tray, and place them in a cold oven. Turn the oven to 120 C and once reached, leave for 20 minutes to dry out & heat up. Leave to cool.
3) Roughly chop the rose hips, and place them in a clean saucepan with 1.25 litres of cold water.
4) Bring to the boil, reduce heat and simmer for 15 - 20 minutes.
5) Strain through a double layer of muslin / cheesecloth, and leave for at least 30 minutes to get as much juice as possible.
6) Wash out the muslin, or use a fresh piece, to strain the juice a second time.
7) Measure the juice, and add to a large saucepan.
8) For every 500 ml of juice, add 325 g of granulated sugar to the saucepan.
9) Heat slowly, stirring, until all the sugar has dissolved. Bring to the boil, and boil for 3 minutes, skimming off any scum, if necessary.
10) Decant immediately into the prepared bottles, and seal.
11) Once cool, label and store in a cool, dry place for up to 4 months. Once opened, refrigerate.
*This recipe is courtesy of River Cottage at www.rivercottage.net from 'River Cottage Fruit Every Day'.