Rose hip chutney

6 Servings

Ingredients

Quantity Ingredient
½ pint Dried rose hips, seeds removed or
1 pint Fresh hips, seeds removed
1 pint Cider vinegar or wine vinegar
½ pounds Raisins or sultanas, chopped
1½ pounds Cooking apples, peeled, cored and chopped
2 teaspoons Ground ginger
¾ teaspoon Cayenne pepper
1 teaspoon Ground cloves
1 large Clove garlic, minced
½ pounds Brown sugar
⅛ cup Fresh lemon juice
⅛ cup Fresh orange juice, unsweetened
½ teaspoon Grated orange rind

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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