rosehip infusion

For a while now I’ve been neglecting a bucket of beautiful rosehips that our dear friend picked for us.

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Finally I filled the fridge with so much milk in anticipation of making mozzarella and had no room to keep them, so I turned them into rosehip cordial. Well, nearly. Sometimes I find we’ve really had enough of sugar and will trade off the pleasure of preserving for future use for the benefits of a sugar-free version. I made a rosehip infusion following a compilation of River Cottage Hedgerow and Preserves recipes, only I didn’t add sugar at the end to reduce into a syrup. We’ll need to use it in the next little while as a result, but then we need the vitamin C!

After bringing 800 ml of water to boil, I threw in the rosehips.

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They cooked for a while, til I could mash them against the side of the pot with a wooden spoon. I let them simmer a little longer, cooled, and strained through a jelly bag. Doubled muslin would work. Then I brought another 800 ml of water to boil and repeated the process, only this time I left it to hang overnight.

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I strained the two infusions through muslin one last time, and decanted into cordial bottles, to store in the fridge and use up in a few days. We’d never tried rosehip cordial before, oh! We’re enthralled with the flavour, sweetened with a few drops of stevia. It won’t last long around here.

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We’d like to go out in search of more hips to preserve in a cordial or a jelly, as there’s still a little of autumn to catch some.