IVTV – Foraged Rosehip Syrup Video

After much picking, videoing and (just a little) editing, I`m proud to present to you the first episode of Island Vittles Television from IVTV.ca!

Today we`re foraging for wild rose hips on South Pender, then taking them back to the kitchen to make Rose Hip Syrup, a traditional winter preserve that adds sweetness and all important Vitamin C to winter diets across Northern Europe.  My Danish grandmother harvested rose hips every year from the bushes that grew in the ravine next to her apartment building.  She waited until after the first frost, when the hips were bright red and the cold had brought out their sweetness.

There was always a jar of Rose Hip Marmalade on my grandmas breakfast and lunch table.  Much faster to prepare is this delicious syrup, which is sweet, yet slightly floral all at once.

Dilute it to taste with hot, cold or sparkling water, drizzle it over oatmeal, or use it as a sweetener in baking…once you`ve got some, you`ll discover just how versatile it is.

Rose Hip Syrup
Yield – approx 1.75 litres (quarts)

500 g (1 lb) fresh rose hips — from wild bushes or unsprayed, organically fertilized Dog or Rugosa Roses
350 g (1 1/2 cups) sugar OR 350 g (1 cup) honey

Remove the stem and blossom ends from the rosehips, and rinse with cold water.  Boil 2 litres (quarts) of water and keep hot.

Pulse the hips in a food processor a few times until broken up, but not mushy.  Immediately empty the hips into a saucepan and cover with 1 litre (quart) of the boiling water.  Bring the mixture back to the boil over high heat, then remove from the stove and steep for 15 minutes.

Strain the liquid through a sieve lined with a clean dish towel or cheesecloth, squeeze the hips to get out all the juice, then return the hips back to the saucepan and cover with the remaining litre (quart) of boiling water.  Bring to the boil again, then steep off heat for 15 minutes.  Strain as above.  Discard the hips.

Add the sugar or honey to the hot rose hip juice, then boil over med-high heat for 1 minute.  Remove and cool 5 minutes.  Pour into warm sterilised jars and seal.  Store in a cool, dark place.  Refrigerate after opening.