Re: Vitamin C now rose hips

[Guest guest]

Mmmmmm... sounds yummy!!!!

Rose Hip Puree

(This is from an old 16th century recipe used to make

rose hip tart)

1 1/2 cup prepared rose hips

3/4 cup water

2 T sugar

1/2 t cinnamon

1/2 t ginger

1 T lemon juice

[Guest guest]

Pick ripe rose hips after the first frost in the fall when they've turned bright orange or red. The frost helps sweeten the flavor. Trim off the stem and blossom ends, cut the hips in half and remove the seeds, then wash well.

Rose Hip Jam(this recipe has been around since the 1700s)

1 pound prepared rose hips (about 4 quarts)1 cup of waterSugar

In a large pan, add the rose hips and water. Bring to a boil, then cover and simmer until very soft--about 20 minutes (add more water if necessary). Press or strain the mixture through a sieve to remove any seeds and to reduce large chunks of hips. Add one pound of sugar (about 3 1/2 cups) to one pound of pulp and simmer. Check the taste and add more sugar if desired. Cook until the mixture has thickened to jam-like consistency. Pour into sterilized jars and seal. This is good to eat when you have a sore throat.

Rose Hip Puree(This is from an old 16th century recipe used to makerose hip tart)

1 1/2 cup prepared rose hips3/4 cup water2 T sugar1/2 t cinnamon1/2 t ginger1 T lemon juice

Simmer the prepared rose hips in water until soft -- about 10-15 minutes. Stir in sugar, spices and lemon juice and simmer for 5 minutes. Use puree for tarts, ice cream toppings or to eat as a sauce.

Rose Hip Tea

Prepare the rose hips as described above and place in a single layer on a drying screen. Allow to completely dry, then store in an air-tight jar in a cool, dark place. Hips may be used whole or slightly broken. Pour boiling water over the hips and allow to steep for 2 minutes. Strain.

MorningGlory113@... wrote:

Would that be a rose hip tincture or does the tincturing negate the vitamin C? I have some dried rose hips on hand right now. What would be the best way to prepare them?Gloria