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
                                   from WikiMedia Commons
Rose hip Candy (posted by Janet Woodring Haines on About.com)

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

• 1 cup (240 mL) rose hips
• 1/3 cup (80 mL) sugar
• 2 Tablespoons plus 2 teaspoons (40 mL) water

Preparation:

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:)
                                             Cicely Mary Barker
Herbal and Honey hugs to all who visit Comfrey Cottages xx

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