Saturday, April 21, 2012

Rose Hip Candy and other Rose Hip Recipes

My friend Leanne, of Cottages Tails blog, and fellow Springfield Sanctuary apprentice, asked if I had any rose hip recipes. She lives in New Zealand and so it is in fall time instead of springtime for her:) Since I will be posting rose hip recipes anyway this year as part of my apprenticeship, I thought I might as well go ahead and post a few now, instead of fall when it is my rose hip time
rosehips                                   from WikiMedia Commons
Rose hip Candy (posted by Janet Woodring Haines on
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
  • 1 cup (240 mL) rose hips
  • 1/3 cup (80 mL) sugar
  • 2 Tablespoons plus 2 teaspoons (40 mL) water
Wash the rose hips with a spray or under running water. Drain and pat dry gently with paper towel or a clean cloth towel. Remove the seed from each rose hip with a small coffee spoon or pointed knife.
For each 1 cup (240 mL) rose hips, dissolve 1/3 cup (80 mL) sugar in 2 tablespoons plus 2 teaspoons (40 mL) water. Add rose hips to the sugar-water and cook over medium heat. Be sure all hips are coated on the inside. This is easiest done by tilting the pan and spooning the syrup over and around them. Shake pan occasionally. Cook until rose hips are just about to burn, about 5 to 10 minutes.
Remove hips as quickly as possible from pan - but individually, if you can - dropping each onto a sheet of waxed paper that is covered with granulated sugar. (Use two forks for this process. ) Separate any nested hips. Sprinkle sugar over them, then roll in the sugar until the hips are well coated on all sides.
While they are drying, break off any hard bits of sugar. Add more sugar and toss the hips gently with two forks. Store candy in a glass jar.
It is not advisable to try more than 1-1/2 cups (360 mL) rose hips at one time. For that amount, use 1/2 cup (120 mL) sugar and 1/4 cup (60 mL) water. It is best to have the hips only one layer deep in the pan to avoid nesting of hips. Also, the syrup thickens fast while you are removing the hips from the pan.
A winner of two blue ribbons at the Southeast Alaska State Fair
Recipe Source: One Hundred Years in the Kitchen by Mary Scott Peters

I found these rosehip jelly and jam recipes interesting and yummy sounding, from Elise, on Simply Recipes
And one for rosehip and apple jelly at The Cottages Smallholding blog.
Maybe some rosehip catsup might strike your fancy, Leanne!
Rose hip Catsup
1 qt. Rose Hip puree
2 c. vinegar
2 c. sugar
1 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. dry mustard
1/2 tsp. Salt
Dash of cayenne
1/2 tsp. ground cloves
1/2 tsp. cinnamon
Cook until thick. Bottle in sterilized jars or old catsup bottles.
There are pudding, bread, and fruit leather recipes here:) I will post more recipes throughout the year!
Please make sure and blog about any of these ideas you tried:)
rosehipfairy                                             Cicely Mary Barker
Herbal and Honey hugs to all who visit Comfrey Cottages xx


Rowan said...

Love the Cicely Mary Barker illustrations. I'm sure the rosehip candy is lovely but removing all the seeds must be a tedious job. Are you going to try making it?

Anke said...

The things you come up with always amaze me. Growing up I used to love (still do) rose hip jelly. Luckily I was able to find some here recently (it's from Germany, the same kind I used to eat)and now I get to enjoy it every once in a while. Never tried to make my own though...

Rita M said...

Beautiful rosehip fairy :)
Thanks for sharing the recipes Leslie, I like the rosehip candy...

Leanne said...

Leslie thank you - and I loved the fairy, I've seen Cicely's work before but never clicked re the rose hip fairy.

Hope to make something this week! Will let you know.

Love Leanne

Comfrey Cottages said...

I find that sort of chore rather soothing, Rowan:) I already do it for the annual rosehip syrup, so yes, I will try it this year:) xx
Oh Anke, that is so cool you could find the same sort of jelly you knew as a child! You should def try to make your own then:) Thanks for visiting xxx
Oh you have tried rosehip candy, Rita?! How nice! I can't wait to make some to try! big hugs and love to you xxxx
You are so welcome, Leanne xxx I am glad you enjoyed the recipes:) Big hugs and enjoy your week also xoxoxo

Pen at the Little Herb Farm said...

I made rose hip syrup a couple of years ago; had lots of fun foraging for the hips in the hedgerows. The syrup is full of vitamin C and a great daily tonic. Pen

Comfrey Cottages said...

I make the syrup annually also Pen:) I can't wait to try other things this year! Thanks for visiting xxx

Anonymous said...

Rosehip are easy to seed if you freeze them overnight. Cut them in half (they never get totally solid because of the sugar content) and tap them and the seeds fall out.

Anonymous said...

Do you cut them before or after the freezing?

Anonymous said...

It's cool that I stumbled upon the candied rose hip recipe originating from the town I live in. It's a small world even on the wide web sometimes.