I love rose hips and as a child, we often had rose hip jelly and rose hip soup at our house.
I tried this recipe last year and I just realized that my rose hips will be ripe soon so it will be time to make rose hip chutney again.
The recipe calls for 1/2 pint dried rose hips but I used 1 pint fresh rose hips instead.
Ingredients:
1/2 pint dried rose hips, seeds removed(I used 1 pint of fresh rose hips instead - a total of 2 pints in this recipe.)
1 pint fresh hips, seeds removed
1 pint cider vinegar or wine vinegar
1/2 pound raisins or sultanas, chopped
1 1/2 pound cooking apples, peeled, cored and chopped
2 teaspoons ground ginger
3/4 teaspoon cayenne pepper
1 teaspoon ground cloves
1 lg clove garlic, minced
1/2 pound brown sugar
1/8 cup fresh lemon juice
1/8 cup fresh orange juice, unsweetened
1/2 teaspoon grated orange rind
Instructions:
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.
I tried this recipe last year and I just realized that my rose hips will be ripe soon so it will be time to make rose hip chutney again.
The recipe calls for 1/2 pint dried rose hips but I used 1 pint fresh rose hips instead.
Ingredients:
1/2 pint dried rose hips, seeds removed(I used 1 pint of fresh rose hips instead - a total of 2 pints in this recipe.)
1 pint fresh hips, seeds removed
1 pint cider vinegar or wine vinegar
1/2 pound raisins or sultanas, chopped
1 1/2 pound cooking apples, peeled, cored and chopped
2 teaspoons ground ginger
3/4 teaspoon cayenne pepper
1 teaspoon ground cloves
1 lg clove garlic, minced
1/2 pound brown sugar
1/8 cup fresh lemon juice
1/8 cup fresh orange juice, unsweetened
1/2 teaspoon grated orange rind
Instructions:
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.
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