Rose Hip Chutney

Course : Chutney
Serves: 6
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Ingredients:

1/2 pint Dried rose hips, seeds removed
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 Teaspoon Ground ginger
3/4 Teaspoon Cayenne pepper
1 Teaspoon Ground cloves
1 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
 

Preparation / Directions:

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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